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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.
Prep Time5 mins
Cook Time20 mins
Servings: 12
Author: Virginia Willis


  • 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.