Banana Mango Chocolate Chip Muffins
A little tropical twist on the classic banana muffin, plus a few chopped macadamia nuts and milk chocolate chips! Don't toss those overripe bananas out, they’re perfect for this recipe and I promise you’re going to be making these on repeat! For a GLUTEN FREE version, you can sub the Primal Palate Gluten Free All Purpose Flour 1:1 or if you need a PALEO version, check out this fan fav muffin PALEO BANANA CHOCOLATE CHIP and sub in ¼ cup mango for ¼ cup of the banana.
PREP TIME
15 minutes to 20 minutes
COOK TIME
22 minutes to 25 minutes
INGREDIENTS
16
Serves: 9-11
Ingredients
- 1.25 cups1.25 cups1.25 cups Banana, really ripe banana, mashed
- .25 cup.25 cup.25 cup Mango, grated, ripe but still firm enough to grate
- .75 cup.75 cup.75 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg, room temperature
- .5 cup.5 cup.5 cup Butter, Unsalted, melted-slightly cooled - can sub dairy free as needed
- 1 tsp1 tsp1 tsp Vanilla Extract
- .75 tsp.75 tsp.75 tsp Grain-Free Baking Powder - Otto's Naturals
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Vanilla Baking SALT - am.Niccoli
- 2 cups2 cups2 cups All Purpose Flour
- .75 cup.75 cup.75 cup Dark Chocolate Chips, can sub chocolate chip variety of choice
- .75 cup.75 cup.75 cup Macadamia Nuts, Raw, roughly chopped
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Dark Chocolate Chips, can sub chocolate chip variety of choice
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Macadamia Nuts, Raw, roughly chopped
- 5 - 6 Tbsp5 - 6 Tbsp5 - 6 Tbsp Granulated White Sugar
garnish, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400° and line muffin tins with parchment liners, set aside.
- Add bananas, mango, sugar, eggs, butter and vanilla to a large mixing bowl – using a whisk, combine well making sure eggs are fully incorporated.
- Sprinkle flour, baking powder, baking soda and salt in the mixing bowl with wet ingredients – mix together with a rubber spatula until fully combined, being sure to run spatula along the bottom to the top to ensure everything is well combined.
- Toss in chocolate chips and macadamia nuts, then stir to distribute evenly.
- Scoop or spoon into the prepared muffin tin. If you want large-lofty muffins, you should get 9. If you prefer a smaller-shorter muffin, you’ll get closer to 10-11, totally your call. If you want to add an optional garnish, place a few chocolate chips and/or macadamia nuts on top of each muffin, then sprinkle with sugar.
- Place filled muffin tins in the oven then IMMEDIATELY reduce oven temperature to 385°. Bake until golden brown and center bounces back when touched. Smaller muffins should be 20-22 minutes, larger 23-26.
- Remove from the oven and allow to cool in tins for 4 minutes then remove to a cooling rack. If enjoying right away, store at room temperature for a day or two. These do freeze very well, simply place in the freezer on a cooling rack so they’re “individually frozen” then you can place the frozen muffins in a freezer safe bag. When ready to enjoy, remove what you need and allow to come to room temperature or microwave to desired warmth.
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About This Recipe
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Baked Goods Breakfast Coconut Free Nightshade Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 590 |
| Fat: | 33 g |
| Carbohydrates: | 66 g |
| Protein: | 13 g |
| Cholesterol: | 27 g |
| Sodium: | 204 mg |
| Fiber: | 6 g |
| Sugars: | 32 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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