Banana Mango Muffins
The recipe calls for 1 cup of flour. To amp up the nutrition, I sometimes will substitute half with whole wheat pastry flour. It needs to be pastry flour, however, not regular whole wheat flour. Regular whole wheat flour will produce a heavy dense pucket-muffin.
- nonstick cooking spray
- 3/4 cup sugar
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 large eggs at room temperature
- 6 tablespoons unsalted butter melted
- 3 ripe bananas mashed
- 1 mango chopped
- 1/2 cup chopped pecans
Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray. In a bowl, whisk together the sugar, pastry flour, all purpose flour, salt, and baking soda. Set aside.
Add the eggs, melted butter, then the mashed bananas and diced mango. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan.
Bake until a rich, golden brown and the muffin start to pull away from the sides of the muffin tin, 20 to 25 minutes. Transfer to a rack to cool slightly, then invert onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.