I’ve been baking muffins lately instead of the usual quick breads that my kids enjoy for breakfast. With our mango season running so long and so late this summer, I had to make mango banana muffins. I had to make them not just once, but quite few times.
I had to make them because they are so easy to make. This is a one bowl recipe. This is a recipe you don’t need a mixer for. This is a recipe that only requires nice and ripe bananas. They add such a natural sweetness and moisture to the recipe. If you don’t have any mangoes on hand, late summer peaches would be fantastic. If you don’t have peaches, you could fold in some blueberries instead. This is a perfect recipe base to add whatever fruit you like to the recipe.
Breakfast is as important of a meal as dinner, in my honest opinion. My day doesn’t start right unless I have my coffee and something freshly baked first thing in the morning. For days I haven’t gotten around to baking something, I am also content with simple toast and jam. Even better is jam that we’ve made here or that my mother-in-law sent home with us when we visited her this summer. These muffins are an even better after school snack. Nothing beats coming home to the scent of freshly baked muffins. Helps deal with mounds of homework a little easier.
A muffin that is full of potassium rich bananas and not too much sugar (you could even add less sugar depending on how sweet you like your muffin. Shhh! My kids didn’t know they had ground flaxseed in them. Why is ground flaxseed important? To start with, it is high in fiber and omega-3 fatty acids. Since these muffins are vegan, have no fear in tasting the batter. No raw eggs in it that would stop you from taking a taste). A super quick prep time (takes me 10 minutes or less to put together the batter) and a quick baking time, there is no excuse to not get baking this fantastic muffin recipe!
Banana Mango Flaxseed Muffins
by
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients (serves 12)
- 3/4 cup white sugar (use vegan sugar to make it truly vegan)
- 1/2 cup canola oil
- 3 very ripe bananas, mashed well
- 1 3/4 cups flour
- 1/2 cup ground flaxseed
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup diced mangoes (or peaches)
- 1/2 cup sliced almonds
Instructions
Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.
Sift together flour, flaxseed, baking soda, salt and spices.
In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the mangoes.
Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. Sprinkle on the almond slices. Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Delicious served warm. If any are leftover, they are wonderful at room temperature the next day.
Stacy | Wicked Good Kitchen says
September 23, 2013 at 9:37 amGorgeous nutrient-rich muffins, girl! Very purrrrty with the sliced almonds on top, too. Thanks for sharing. Will pin during peak times at Pinterest! xo
Renée J. (RJ Flamingo) says
September 23, 2013 at 9:49 amLovely! You got some wonderful lift and texture, even without the eggs, which is great! I like to sneak a little flaxseed meal into nearly all of my baking – even if the recipe has eggs – for the nutritional value. You can't taste it and it's barely visible.
Carolyn says
September 23, 2013 at 11:14 amthose look so great, Lora. I love sneaking in a little flax seed into my kids muffins. They really can't tell the difference.
Ash-foodfashionparty says
September 23, 2013 at 11:45 amThose are some gorgeous and healthy muffins.
This surely goes on my 'to do' list. Thanks.
Laura (Tutti Dolci) says
September 23, 2013 at 7:38 pmWonderful muffins, I love the banana and mango together!
Amy Ashley says
September 24, 2013 at 9:49 amThese were delicious! We made them with peaches yesterday and topped them with a sprinkle of oatmeal since that was what I had on hand. I was out of butter, and a vegan recipe was PERFECT.
Thanks so much! All three of my boys, even my three-year-old, devoured these. Great, healthy breakfast.
Nancy @ gottagetbaked says
September 27, 2013 at 7:42 pmI'm always adding ground flax to my baking. That way, I feel like I'm eating something healthy (even when it's chocolate cake, lol). I love these photos, especially the way the light and the shadows fall across the muffins. I always have overripe bananas in my freezer so I can whip these up in no time. Now if only I had some fresh mangoes…I totally wouldn't mind if you fedex'd a box my way 😉
Jean | lemons & anchovies says
September 28, 2013 at 11:26 amI love one bowl recipes, especially if they turn out this beautiful. How lucky are you to have access to all those mangoes! I think I only had one this summer–never got around to making anything as good as these muffins!
Suzanne says
October 3, 2013 at 12:51 amI'm so jealous that you have a mango tree, how cool is that! Love muffins and now I need to try these little yummies out!
Cinnamon Sugar Donut Muffins says
October 15, 2015 at 4:47 pm[…] Vegan Orange Marmalade Muffins Blueberry Banana Streusel Muffins Banana Mango Flaxseed Muffins […]
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