mango banana muffins

When I saw Joy the Baker's Vegan Mango Banana Bread recipe the other day, I knew I would be making it within a matter of hours. In the very back corner of my fridge was a mango just screaming to be used somehow and this recipe fit the bill.



Beyond turning the bread into muffins, I made a few other adaptations (of course) and I think the final product turned out quite nicely!

Mango Banana Muffins with a Crumb Topping
Adapted from Joy the Baker

In the mix::

• 3 frozen bananas
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/4 cup coconut butter
• 1.5 cups whole wheat pastry flour
• 1/2 t baking soda
• 1 t cinnamon
• 1/2 t ground ginger
• 1/2 t salt 
• 1 very ripe mango, peeled and chopped
• 1/3 cup pecan pieces

For the topping::

• 3 T pecan pieces
• 1/2 t cinnamon
• 3 T oatmeal
• 1 T maple syrup
• 1/2 T coconut butter

Preheat the oven to 325* and grease or line 12 muffin cups.

In a food processor, process the frozen bananas, honey and maple syrup until relatively smooth (a few chunks are okay). 

In a medium bowl, stir together flour, baking soda, cinnamon, ginger and salt. Add the coconut butter and mix in using a pastry knife until a coarse meal is formed. Fold in the banana mixture and finally the mango and pecans.

Divide batter between 12 muffin cups.

To prepare the topping, add all of the ingredients to the food processor and pulse just a few times until everything comes together.

Top each muffin with the topping, slightly pressing it into the batter.

Bake for 18-20 minutes. 

WHOA! Even with all the changes I made, these muffins turned out delicious! This recipe will be kept close and made often.



YUM! Check out that huge piece of mango!  I think you could easily get away with adding another mango to the recipe, or swapping the mango for a peach (or two!) - now that would be great.