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Banana-Mango Tropical Muffins

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Submitted by: Kiele0

 

Diced bits of mango and banana are folded into the orange-flavored batter and topped with a coconut streusel for these treats baked in tiny muffin cups.
 

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2/3 cup lilikoi juice or orange juice
  • Zest of one orange, finely shredded
  • 1 teaspoon vanilla
  • 1/2 cup fresh mango, diced
  • 1/2 cup fresh banana, diced
  • Crumb Topping:
  • 1/2 cup white sugar
  • 1/3 cup all purpose flour
  • 1/4 cup cold butter, cut up
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup flaked coconut

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Method

Lightly coat thirty six, tiny (1 3/4-inch) muffin pans with nonstick cooking spray, or line with small paper cups, and set aside. In a medium bowl, stir together flour, baking powder, & salt and set aside. In another mixing bowl, cream the 1/2 cup butter with brown sugar; beat in eggs one at a time until fluffy. Stir in lilikoi juice, orange zest & vanilla. Add to flour mixture and stir just until moistened. Fold in mango and bananas. Spoon into prepared muffin cups, filling each cup about 2/3 full. Sprinkle with crumb topping. Bake in a 400 degree oven for 12-15 minutes or until golden and toothpick inserted into centers comes out clean. Cool in pans on wire racks for 5 minutes then remove from pans. Serve warm. Crumb Topping: Mix together flour, white sugar and cinnamon; cut in butter; stir in coconut and sprinkle over muffins before baking.

 

Notes:

 

Number of Servings: 36 Muffins

 

Submitted by: Kiele0 ()

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