Mango and banana muffinsDownload printable recipe
These simple muffins are a good way to use up overripe bananas. Crammed with natural fruit sweetness, they're a really tasty treat.
Preheat the oven to 200°C/180°C /gas mark 6. Place the muffin cases in the muffin tins.
Weigh out the sugar and dairy-free sunflower oil spread and place in a large mixing bowl.
Cream together the sugar and spread until it is light and pale, using a wooden spoon or an electric whisk.
Add the eggs one at a time, whisking the mixture until it is light and airy after adding each egg.
Mash the bananas until soft and only small lumps remain. Carefully add to the mixture and fold in with a wooden spoon.
Sift the flour into the mixture and gently fold it in.
Add ther sultanas and chopped mango and gently fold in. Make sure the fruit is evenly distributed.
Spoon out the mixture into the muffins cases, half-filling each case.
Sprinkle a few oats over each muffin (if using).
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.
Allow the muffins to cool on a rack in their paper cases.