165 kcalBanana Mango Strawberry Muffins
45 min serves 12
Vegetarian
4gprotein22gcarbs7gfat
Ingredients
- •1 tsp baking powder
- •½ tsp baking soda
- •2 bananas
- •¼ cup canola oil
- •1 tsp cinnamon
- •⅓ cup coconut flour
- •4 eggs
- •1 cup mangoes
- •¼ tsp sea salt
- •1 cup strawberries
- •¼ cup sugar
- •⅓ cup applesauce
- •2 tsp vanilla extract
- •1 cup pastry flour
- •3 tbsp yogurt
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Method
Adapted from foodista.com
- Preheat oven to 350F.
- Either line a 12-cup muffin pan with paper liners or grease the cups with oil or cooking spray.
- If you are using frozen fruit, make sure to thaw them out first.
- Chop the mangoes into small cubes.
- Pick out two or three strawberries and slice them so that you end up with 12 slices. These will be used to top the muffins.
- Chop the remaining strawberries into small pieces.
- Mash the bananas in a medium-sized mixing bowl.
- Add the eggs, canola oil, applesauce, and yogurt into the bowl.
- Mix well.
- In a separate bowl, mix the dry ingredients together.
- Gradually pour the dry ingredients into the bowl with the wet ingredients.
- Mix.
- Fold in the chopped mangoes and strawberries.
- Fill 12 muffin cups with the batter, and top each muffin with the sliced strawberries.
- Bake for about 20 to 25 minutes, or until a fork comes out cleanly.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.