1 ripe banana
1 ripe mango
3/4 cup whole wheat or white flour
1/4 cup chopped dry mango
1/4 cup amaranth flour
1/4 cup sugar
3/4 tsp baking powder
1/4 tsp cinnamon
3/8 tsp salt
1/4 cup walnuts
1/8 cup canola oil
Preheat oven to 375 degrees.
Mix all the dry ingredients in a bowl. Blend chopped mango and banana in a mixer. Transfer to a bowl. Add egg and canola oil and whisk. Combine with dry ingredients. Add the nuts and dried mango and mix well.
Meanwhile grease a muffin pan. Scoop batter to 3/4 of the way in the greased pan and bake for 25 minutes. Makes 6 muffins. Enjoy with a hot cup of coffee or tea!
This recipe is adapted from Banana Mango Muffin recipe on Eat, Live, Run
Celebrate end of summer with Mango
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