Name: Mango Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mashed ripe banana (about 2 medium bananas); 1/2 cup diced ripe mango; 1/3 cup pure maple syrup or honey; 1/3 cup coconut oil or neutral oil; 1/4 cup unsweetened almond milk (or any milk); 1 tsp pure vanilla extract; 1 1/2 cups spelt flour or all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon (optional)

Soft, moist, and bursting with natural sweetness, these Mango Banana Muffins are a delightful fusion of tropical flavors and wholesome ingredients. They make a perfect grab-and-go breakfast or a nourishing snack that feels indulgent without any guilt. With ripe bananas and juicy mango pieces in every bite, these muffins are as satisfying as they are simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed ripe banana (about 2 medium bananas)

1/2 cup diced ripe mango

1/3 cup pure maple syrup or honey

1/3 cup coconut oil or neutral oil

1/4 cup unsweetened almond milk (or any milk)

1 tsp pure vanilla extract

1 1/2 cups spelt flour or all-purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners or lightly greasing it.

In a large mixing bowl, I mash the bananas until they’re nice and smooth. Then I stir in the maple syrup, oil, almond milk, and vanilla.

In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

I add the dry ingredients to the wet mixture and stir until just combined—being careful not to overmix.

Gently, I fold in the diced mango.

I divide the batter evenly among the muffin cups, filling each about three-quarters full.

I bake them for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Once done, I let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories per muffin: Approximately 180 kcal

Variations

I sometimes swap the spelt flour with whole wheat flour for a heartier texture.

For a nutty crunch, I add a handful of chopped walnuts or pecans.

If I’m feeling adventurous, I mix in a few shredded coconut flakes for extra tropical flavor.

When mango isn’t in season, frozen mango chunks (thawed and diced) work well too.

To make them completely vegan, I stick with maple syrup and plant-based milk.

Storage/Reheating

Once the muffins are completely cool, I store them in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I simply warm them in the microwave for about 15–20 seconds or let them thaw at room temperature.

FAQs

How ripe should the bananas be?

I use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful the muffins will be.

Can I use canned mango instead of fresh?

Yes, I can use canned mango, but I make sure it’s packed in juice, not syrup, and drain it well before dicing.

What can I use instead of spelt flour?

All-purpose flour works perfectly as a substitute, and whole wheat pastry flour is another great option for a more wholesome twist.

Are these muffins gluten-free?

Not as written, but I can make them gluten-free by using a 1:1 gluten-free baking flour blend. Just make sure it includes xanthan gum.

Can I make these muffins oil-free?

Yes, I’ve had success substituting the oil with applesauce in equal amounts. The texture becomes a bit softer but still delicious.

Conclusion

These Mango Banana Muffins are one of my go-to bakes when I want something sweet, fruity, and satisfying without being too heavy. They come together quickly with ingredients I usually have on hand and are easy to adapt for different dietary needs. Whether for breakfast, a midday snack, or a light dessert, they’re always a hit.

Recipe:

Mango Banana Muffins

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Author: Sophia
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Soft, moist, and naturally sweetened, these Mango Banana Muffins are a tropical twist on classic banana muffins. Made with wholesome ingredients like ripe bananas, diced mango, and spelt or all-purpose flour, they’re perfect for breakfast, snacks, or lunchboxes.