Mango and banana muffins
Key info:
These simple muffins are a good way to use up overripe bananas. Crammed with natural fruit sweetness, they're a really tasty treat.
Equipment
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Weighing scales
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Muffin cases
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Muffin tray
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Chopping board
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Knife
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Can opener
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Mixing bowl
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Whisk
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Masher
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Sieve
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Spatula
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Measuring spoons
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Oven gloves
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Cooling rack
Method
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Step 1
Preheat the oven to 200°C/180°C /gas mark 6. Place the muffin cases in the muffin tins.
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Step 2
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Step 3
Weigh out the sugar and dairy-free sunflower oil spread and place in a large mixing bowl.
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Step 4
Cream together the sugar and spread until it is light and pale, using a wooden spoon or an electric whisk.
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Step 5
Add the eggs one at a time, whisking the mixture until it is light and airy after adding each egg.
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Step 6
Mash the bananas until soft and only small lumps remain. Carefully add to the mixture and fold in with a wooden spoon.
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Step 7
Sift the flour into the mixture and gently fold it in.
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Step 8
Add ther sultanas and chopped mango and gently fold in. Make sure the fruit is evenly distributed.
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Step 9
Spoon out the mixture into the muffins cases, half-filling each case.
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Step 10
Sprinkle a few oats over each muffin (if using).
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Step 11
Bake in the oven for 15-20 minutes or until the muffins are golden brown and a skewer inserted to the centre comes out clean.
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Step 12
Allow the muffins to cool on a rack in their paper cases.
Ingredients
- Makes:
- 14-16
- 100g
- ripe mango
- 60g
- soft brown sugar
- 110g
- dairy-free sunflower oil spread
- 2
- large eggs
- 3
- ripe bananas
- 225g
- gluten-free self-raising flour
- 100g
- sultanas
- 1x15ml
- spoon gluten-free oats
