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.
- 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