Banana Mango Muffins with Lime Glaze

I made these muffins this afternoon. Way to much batter for 12 muffins, should have read the reviews first and made 18. I had 3 ripe bananas and one ripe mango that I wanted to use up. I didn't put the icing sugar/lime glaze on as I think the muffins taste good without adding any extras. I would cut the butter down a bit too. Muffins are more "cake like" and I think would go well with custard! They taste very yummy.

Texture was nothing like a muffin. Way too much butter! They were dripping with butter when i took them out of the pan, didn't even bother the glaze.

Incredible!! Don't skip the lime toppings (I wasn't sure if I'd like or I needed it) but a little is DIVINE! • My mango was totally overripe and meaty so I used my hands to squeeze off all the pulp and then strained it into the mixture, a little messy but I was nervous about adding all that stringy stuff. Very happy with subtle mango flavor. • Used SALTED BUTTER to compensate for not seeing salt in the recipe (I used 1/3cup as indicated was good) • Also I MIXED INGREDIENTS BACKWARDS; starting with the egg, butter, brown sugar then adding in the flour mixture, strained mango "mess" and after blending very well, folded in sliced bananas -- the result was that I had some banana patches in the muffins,YUM! • Coated muffin pan bottoms with OLIVE OIL instead of cooking spray and no burns!

I like the concept of the tropical flavors, but the mango got lost! Cooking time was accurate, good texture, but I think a pinch of salt would benefit this recipe. My batch made 18 nicely rounded muffins.

Tasty! I subbed coconut sugar in place of brown sugar, juiced my mango (as it was suggested in another review) because it was overly ripe, and folded in chopped walnuts. I also creamed the sugar, butter, lime juice, bananas, and mango before adding in the dry ingredients that I previously combined as was suggested by someone else. They turned out perfectly! 18 standard sized muffins, not too buttery at all and a delicious texture. The lime glaze really sets these muffins apart! Thank you for sharing a great way to use the over ripening fruit I had!

These muffins are the perfect combination of sour and sweet! Entire family loved them. Perfect amount of batter for 12. I USED 1 CUP BROWN SUGAR INSTEAD OF ONE AND A QUARTER CUP WHITE SUGAR AND THEY TURNED OUT PERFECTLY!!!!!!! Enjoy :)

It is an easy and amazing dessert! I can't wait to make it again!

It comes out too soft and flat and took more than 40 minutes to cook.

I added a tiny bit of grated cooked beet in place of some banana and mango - we only had a half mango and 2 tiny Mexico bananas... I also added blackberry jam so additions may affect your results, but mine were spectacular! Hubby ate THREE muffins!! This software wont let me put up a photo....

Turned out great. I will make again.

Great recipe! I didn’t glaze the muffins. I ended up adding 1/4 cup walnut and a cup of blueberries. Scrumptious!

THEY WERE good fresh out of the oven, but overall too moist. for my taste. I like a muffin to be a little more on the bready side and this was not like that at all. Next day, they were humid wet bread things, not so good.