Banana and Mango Muffins

Banana and mango muffins taste fantastic, and are a nice variation to just plain banana muffins. Especially good if you can get a few cheap ripe (or near over-ripe) muffins from your produce department. Great recipe if you live in a warmer climate and have access to plenty of mangoes. I’ve tried to make this with paw paw fruit but it wasn’t all that great. You can also make this recipe and substitute the mango with pineapple (small chunks) but bear in mind that you will need to eat them sooner rather than later.

Makes 18 muffins


  • 2 cups plain flour
  • 1 cup sugar (or substitute)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 3/4 cup vegetable oil (sunflower oil)
  • 1 tablespoon lime juice
  • 2 cups diced ripe mango
  • 1 medium banana, mashed


  • Preheat the oven to 180 C (350F). Prepare muffin tins by either lining with paper liners or spraying with cooking spray. Don’t use teflon if you can avoid it!
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
  • In another bowl, lightly beat together the eggs, vegetable oil and lime juice; add to the dry ingredients and stir, just until moistened. Stir in the mango and banana.
  • Fill the prepared muffin tins two-thirds full. Bake in the preheated oven until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes before removing to cool completely on a cooling rack.