muffins are bursting with tropical flavors, combining sweet bananas and juicy mangoes with a zesty lime glaze. Perfect for breakfast or a cheerful snack, they’re easy to make and sure to brighten your day.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Pro Cooking Tips
Use ripe bananas for the best natural sweetness and moist texture.
Make sure not to overmix the batter to keep the muffins light and fluffy.
Let the muffins cool completely before glazing to prevent the glaze from melting.
Ingredients
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Why This Dish Is A Crowd Favorite
These muffins combine the tropical sweetness of mango and banana with a bright, tangy lime glaze. They are moist and flavorful, making them a perfect treat for breakfast or a snack. Plus, the natural fruit ingredients add a nice boost of vitamins and fiber.
Directions
Gently heat your oven to 350°F (175°C) and line 18 muffin cups with paper liners. In a blender, combine the mango, bananas, brown sugar, and the juice from half a lime, blending until everything is nice and smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and allspice. Then, add the butter, eggs, and the fruit mixture to the dry ingredients and gently mix until just combined—you don’t want to overwork the batter. Spoon the batter evenly into the muffin cups and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. While they’re cooling, whisk together the confectioners’ sugar, water, and a teaspoon of lime juice until you have a smooth, thick glaze. Drizzle this over the cooled muffins and enjoy!
215
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Perfect Side Pairings
Enjoy these muffins warm with a cup of tea or coffee. They also pair well with a dollop of Greek yogurt or a spread of cream cheese for added richness. Perfect for a quick breakfast or a midday pick-me-up.
Reheating And Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze them individually wrapped for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen mango instead of fresh for this recipe?
Yes, frozen mango works well. Just thaw and drain any excess liquid before blending.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Can I substitute the all-purpose flour with whole wheat flour?
You can, but the muffins may be denser. Consider using a mix of half whole wheat and half all-purpose for best results.
Is it possible to make these muffins dairy-free?
Yes, replace the butter with a dairy-free alternative like coconut oil or a plant-based margarine.
How should I store the muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make the lime glaze ahead of time?
It’s best to make the glaze fresh before serving to keep it smooth and easy to drizzle.
What can I use if I don’t have allspice on hand?
Substitute with a mix of equal parts cinnamon, nutmeg, and cloves for a similar flavor.
Can I freeze these muffins?
Yes, freeze fully cooled muffins in a sealed container for up to 3 months. Thaw at room temperature before glazing.
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