Banana Mango Muffin
Ingredients
The muffins
-
1
large
banana, mashed (about 1 cup)
-
¼
cup
sour cream or yogurt
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
½
cup
brown sugar
-
½
cup
granulated sugar
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
1
large
mango, chopped (about 1 cup or more)
-
½
cup
raisins
-
1
teaspoon
ground ginger powder
-
½
cup
unsalted butter, melted (or oil)
-
1-2
tablespoons
dark rum (optional)
The cream cheese glaze
-
4
oz.
cream cheese, room temperature
-
½
cup
confectioners' sugar
-
2-3
tablespoons
cold whole or low-fat milk
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
lime or lemon juice
-
1
teaspoon
grated lime
Instructions
- Preheat the oven to 350°F and grease a loaf or muffin pan.
- In a small bowl, whisk together the eggs, mashed banana, both sugars, sour cream, and vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually mix the wet ingredients into the dry ingredients using a spatula until well combined.
- Fold in the chopped mango, raisins, and ground ginger.
- Pour in the melted butter and mix thoroughly, scraping down the sides of the bowl.
- Pour the mixture into the prepared pan.
- Bake for 16-20 minutes for muffins, or 60-75 minutes for a loaf, until a toothpick inserted comes out clean.
- Let the muffins cool before glazing.
- For the glaze, whip together cream cheese, powdered sugar, vanilla, grated lime, lime juice, and milk until creamy, adjusting milk for desired consistency.
- Drizzle the glaze over the cooled muffins.
Nutrition Facts (estimated)
Servings
12-16 muffins
Calories
318
Total fat
12g
Total carbohydrates
48g
Total protein
4g
Sodium
239mg
Cholesterol
59mg
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