Avocado Banana And Mango Muffins Food

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AVOCADO, BANANA AND MANGO MUFFINS



Avocado, Banana and Mango Muffins image

An unusual combination, to be sure, but one that looks so good I just had to share! I've recently discovered the wonders of avocados, and have been trying to find new ways to enjoy their heart-healthy benefits. Though I haven't yet tried these muffins (from the Kiwi Gardens B&B in Kailua-Kona, Hawaii), I will certainly do so the next time I have some extra avocados on hand. You can save some time by using thawed frozen mango chunks instead of fresh mango.

Provided by Lynne M

Categories     Quick Breads

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 cup mashed banana
1/2 cup mashed avocado
1/2 cup mashed mango
1/2 cup butter
2 eggs, beaten
1 cup sugar
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
1/2 cup nuts (optional)

Steps:

  • Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
  • Mash fruit and add together. Set aside.
  • Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well.
  • Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.

MANGO MUFFINS



Mango Muffins image

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 medium ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

PAPAYA OR MANGO OAT MUFFINS



Papaya or Mango Oat Muffins image

Make and share this Papaya or Mango Oat Muffins recipe from Food.com.

Provided by littleturtle

Categories     Quick Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 14

1/4 cup raisins
1/4 cup rum (to soak raisins) or 1/4 cup water, hot (to soak raisins)
1 cup Bisquick or 1 cup krusteaz baking mix
1 cup flour (or combination) or 1 cup whole wheat flour (or combination)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
3/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup milk
1/3 cup honey or 1/3 cup light Karo syrup
2 cups papayas or 2 cups mangoes, chopped
1/2 cup nuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Lightly grease or spray muffin cups or line with papers.
  • Set raisins in a bowl of hot rum to soak.
  • In a large bowl, mix dry ingredients.
  • Make a well, and add oil, milk, and honey.
  • Mix just until combined and moistened (Do Not overmix).
  • Stir in fruit, nuts, and raisins (drain raisins before adding).
  • Drop the batter into muffin tins.
  • Bake for 25-30 minutes, testing with toothpick to see if they're done.

Nutrition Facts : Calories 138.7, Fat 6.6, SaturatedFat 1.1, Cholesterol 1.1, Sodium 302.2, Carbohydrate 17.1, Fiber 1.4, Sugar 8.3, Protein 2.3

MANGO MUFFINS



Mango Muffins image

I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Provided by Bill Hilbrich

Categories     Quick Breads

Time 33m

Yield 18 muffins

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

Steps:

  • Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl combine oil, milk, and egg.
  • Mix liquid ingredients with dry until just moist and stir in the mango pulp.
  • Fill greased muffin tins, or paper muffin cups two-thirds full.
  • Bake at 400°F for 15-18 minutes.
  • They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

AVOCADO BANANA AND WALNUT MUFFINS



Avocado Banana and Walnut Muffins image

These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Time 20m

Yield 12

Number Of Ingredients 9

½ cup mashed Avocado from Mexico
½ cup mashed ripe bananas
2 large eggs large eggs
½ cup low-fat milk
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
  • In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
  • Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 196 calories, Carbohydrate 32.6 g, Cholesterol 31.4 mg, Fat 5.7 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 317 mg, Sugar 13.9 g

AVOCADO-BANANA-WALNUT MUFFINS



Avocado-Banana-Walnut Muffins image

Great avocado muffins.

Provided by Donald C

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

2 small bananas
1 medium avocado, pitted and peeled
2 large eggs
½ cup milk
2 cups whole wheat flour
½ cup light brown sugar
¼ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Cream together bananas and avocado in a mixing bowl using an electric mixer. Pour in eggs and milk; mix well.
  • Whisk whole wheat flour, brown sugar, white sugar, baking soda, cinnamon, and salt together in a separate bowl.
  • Pour flour mixture into banana mixture slowly and mix until incorporated. Add walnuts and mix for 1 minute.
  • Divide batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 34.4 g, Cholesterol 31.8 mg, Fat 7.2 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 319.5 mg, Sugar 16 g

MANGO COCONUT MUFFINS



Mango Coconut Muffins image

Make and share this Mango Coconut Muffins recipe from Food.com.

Provided by Diana Adcock

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, room temp
1 cup packed brown sugar
1 large egg
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup chopped mango
1/2 cup sweetened flaked coconut
1 teaspoon finely grated lime zest
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees.
  • Line muffin tins with cupcake liners or butter.
  • In a large bowl mix together the flour, baking soda and salt.
  • In a medium bowl beat together the butter and sugar.
  • Beat in egg, buttermilk and vanilla.
  • Gently stir in mango, coconut, and lime zest.
  • Pour over dry mixture, stirring until dry ingredients are just moistened.
  • Do not over mix.
  • Spoon into prepared muffin tin, each cup 3/4 full.
  • Bake for 30 minutes.
  • Brush tops with honey, remove from muffin tin and cool on wire rack.

Nutrition Facts : Calories 329.4, Fat 13.8, SaturatedFat 8.8, Cholesterol 48.9, Sodium 329.1, Carbohydrate 47.8, Fiber 1.2, Sugar 25.4, Protein 4.5

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