Not too sweet, with a wonderful tart lime glaze, these muffins are a perfect way to use up over-ripe mango and bananas. Throw in some chocolate chips or chopped nuts for different textures and flavors. Scrumptious!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

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  • Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.

  • Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

Cook's Note:

Instead of the glaze you can sprinkle some brown sugar on top.

Nutrition Facts

179 calories; protein 2.8g; carbohydrates 29.2g; fat 6.2g; cholesterol 44.6mg; sodium 147.3mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2013
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. Read More
(6)

Most helpful critical review

Rating: 1 stars
05/10/2013
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. Read More
(5)
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
07/10/2013
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. Read More
(6)
Rating: 1 stars
05/10/2013
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. Read More
(5)
Rating: 5 stars
03/20/2017
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! Read More
(4)
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Rating: 4 stars
02/24/2013
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. Read More
(3)
Rating: 5 stars
03/13/2014
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 :) Read More
(1)
Rating: 5 stars
09/02/2019
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.... Read More
(1)
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Rating: 5 stars
04/14/2013
It is an easy and amazing dessert! I can't wait to make it again! Read More
(1)
Rating: 1 stars
04/28/2015
It comes out too soft and flat and took more than 40 minutes to cook. Read More
(1)
Rating: 4 stars
04/11/2017
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! Read More
(1)
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