Tropical fruit muffins are a delicious option to enjoy fresh and exotic flavors in the form of a small individual cake. This recipe has its roots in the tropical regions of Latin America where fruits like mango and banana are abundant and highly valued in daily cooking. In countries like Mexico, Colombia, and Venezuela, these muffins go by different names, often simply called "muffins" or "magdalenas," although in some places they are referred to as "cakelets" or "fruit buns." The combination of tropical fruits with a soft and slightly sweet base reflects the influence of the local nature on Latin cuisine and its tradition of using fresh, natural ingredients. This type of muffin is not only ideal for breakfast or a snack but is also an excellent way to incorporate healthy fruits into the diet of children.
Tropical fruit muffins
How to Make Tropical Fruit Muffins
To begin, cut and peel two very ripe mangoes and reduce their pulp and juice to a smooth mixture. Add one very ripe mashed banana to enhance the flavor and texture.
In a large bowl, combine the flour, baking powder, salt, and sugar to prepare the dry base for the muffins.
In another container, mix the vegetable oil, milk, and eggs, making sure they are well integrated.
Incorporate the liquid ingredients with the dry ones until they are just moistened, then add the mango and banana pulp, mixing gently to distribute it evenly.
Fill previously greased muffin molds or use paper liners until two-thirds full, preventing the batter from overflowing while baking.
Bake at a temperature of 400°F (approximately 200°C) for 18 minutes.
The muffins are ready when the top looks golden brown and a toothpick inserted into the center comes out clean, ensuring they are fully cooked inside.
Ingredients (10)
- Flour
- Baking powder
- Salt
- Sugar
- Honey
- Vegetable oil
- Milk
- Eggs
- Mango pulp
- Banana
Instructions (14 steps)
- 1 Cut and peel two very ripe mangoes and reduce them to a soft pulp and juice
- 2 add one very ripe mashed banana
- 3 Combine flour
- 4 baking powder
- 5 salt
- 6 and sugar in a large bowl
- 7 In a separate bowl
- 8 combine oil
- 9 milk
- 10 and egg
- 11 Mix the liquid ingredients with the dry ones until they are just moist and incorporate the mango and banana pulp
- 12 Fill greased muffin tins or paper liners two-thirds full
- 13 Bake at 400°F for 18 minutes
- 14 They are ready when they are golden brown on top and a toothpick inserted into the center comes out clean