Just imagine yourself waking up in paradise, the fruit and taste of the Islands.
This is recreated by the taste of my favorite muffins we had during a cruise and our stop in St. Thomas.
The afternoon luncheon had a delicious barbecued chicken, rustic-style potatoes, and these muffins for dessert.
It took me a few times to get the recipe perfect and now I am thrilled to write it down for you to try.
There's a hint of orange zest and cinnamon in this tender moist muffin and just the right sweetness.
Of course, they are all made from scratch with simple pantry ingredients just like my Island friends would do.
I will have step-by-step directions for you to ensure the perfect bite in the easiest recipe even if you're not a baker.
Of course, if you want to try some other muffin recipes we love, check out our Best Muffin Roundup of recipes, there is something for everyone.
Scroll all the way down to the recipe card for how to make this great recipe!
Muffins
Muffins are quick bread and not overly sweet.
If you have a very ripe mango, this along with the overripe banana will naturally sweeten the muffins.
The muffins really go great with tea and coffee for an afternoon snack.
The recipe makes 12 muffins and you can freeze them for up to 6 months.
I will give you even more suggestions on what can be added to these muffins for an assortment of delicious flavors.
Mango and banana with that splash of rum really kick these up for an afternoon Island taste.
Take a trip to a warm vacation with the taste and experience the flavors of the Virgin Islands in beautiful St. Thomas with these muffins.
Ingredients You Will Need
- flour
- white or brown sugar
- vanilla
- oil or butter
- baking powder
- baking soda
- diced mango
- banana
- optional substitutions: raisins, nuts, coconut, chocolate chips, dried fruits, pineapple, chopped cherries, chopped peaches, dates, figs, berries
Additions (use around 1/2 cup)
- drained chopped pineapple
- coconut
- raisins
- macadamia nuts or other nuts you prefer
- craisins
- white chocolate chips
- lemon or lime zest instead of orange
- raspberries or other berries instead of mango
Tool You Will Need
- measuring cups
- measuring spoons
- non-stick muffin pan
- ice cream scoop
- spatula
- knife
- cutting board
- fork
Try Some Of Our Other Favorite Recipes
Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins
Tips
- two bowls will be needed to just gently fold the wet and dry ingredients
- always preheat the oven
- for best results do not use paper liners they will stick
- I use a non-stick muffin pan sprayed with cooking oil
- do not over bake after 15 minutes check the middles with a toothpick
- use very ripe fruit this muffin is not very sweet the fruit will be sweetened it
- nuts and raisins around 1/2 cup can be added in addition to the fruit
- keep leftovers in the refrigerator in a tightly closed container with wax paper in between them
- these muffins freeze well, thaw in the refrigerator or microwave one 7 seconds
- blueberries and other fruits can be substituted for the mango
- for a less sweet muffin cut sugar by 1/4 cup
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Simple Ingredients
Besides these muffins reminding me of a warm tropical vacation they really are simple to make and so delicious.
The mango and banana just is a perfect marriage together.
Again, they freeze well and easily transport for morning trips to work, school or even an afternoon picnic at the beach.
One taste and you'll be hooked.
Banana Mango Muffins
Yield: 12
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These muffins are made from scratch using banana, mango, orange zest, and a pinch of cinnamon. Delicious tropical flavors are perfect anytime.
Ingredients
- 3 small bananas mashed
- 1/3 cup oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 3/4 cup white or brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon orange zest
- 1 small sweet ripe mango chopped diced
- 1 teaspoon ground ginger powder
- Optional: 2 tablespoons dark rum
- Garnish: powdered sugar or cinnamon sugar combined
Instructions
- Prepare the muffin tin by spraying it with cooking oil and set it aside.
- Preheat the oven to 350 degrees.
- Note: for best results mix this by hand using a spatula.
- In a small bowl whisk together oil or butter, eggs, mashed bananas, sugar, cinnamon, vanilla, rum if using, and orange zest.
- In another bowl combine flour, baking powder, baking soda, and salt.
- Slowly combine the dry ingredients into the wet adding the mango.
- I use an ice cream scoop to fill the muffin tins.
- Bake for around 20 to 25 minutes depending on the size.
- Use the toothpick method in the center to see if it comes out clean.
- Garnish if desired with powdered sugar or cinnamon and sugar combined.
Notes
Additions (use around 1/2 cup)
- drained chopped pineapple
- coconut
- raisins
- macadamia nuts or other nuts you prefer
- craisins
- white chocolate chips
- lemon or lime zest instead of orange
- raspberries or other berries instead of mango
Pin for later
More Recipes We Love
Summer Berry Muffins
Bing Cherry Muffins
