This post first appeared over at Real Housemoms where I’m a contributor.
Banana, mango, and coconut come together in these perfectly sweet Tropical Muffins. They are an easy grab-and-go breakfast that tastes like Hawaii!
Everyone loves a good banana muffin, right? I know my kids are crazy for them. I love combining the flavors of the tropics in my cooking. If you’re making banana muffins, why not add other flavors like mango and coconut and make Tropical Muffins?
I chose to use freeze dried mango because fresh would have made the muffins too soggy and I was worried that dried would be too chewy. The freeze dried mango not only adds the perfect flavor, but it hydrates while it cooks and give the muffins a great texture. My two tricks to perfect muffins are to use buttermilk (a kitchen staple in our house) and to cook on a high temperature. You can always try starting them off super hot to give them lift and then reduce the oven temp down to the tried and true value of 350 degrees F.
One last tip for banana muffins – go ahead and give them a good massage while they’re still in the peel. Then, when you split them open, luscious creamy banana falls out. I used to dump them in the bowl whole and then smash them with a fork. Trust me, the squeeze-in-the-peel method works so much better!
If you give these muffins a try, be sure to come back and let me know how you like them. Don’t be shy about adding other tropical fruit like dried pineapple either!
Have you tried cooking with brown butter? Once you start, you’ll never be able to go back. Not sure what brown butter is? Well, you heat your butter in a pan over moderate heat and eventually some of the milk solids start to turn golden brown and it transforms into the most amazing substance. Most any time a recipe calls for butter, I try browning it first to see how it changes the flavor.
- 8 tablespoons unsalted butter (1 cube)
- 2 cups flour
- 1/2 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 cups (about 4 medium sized) mashed ripe banana
- 1.7 ounces (about 1 cup) freeze dried mango, crushed
- 1 ounce (about 1/2) coconut chips
- Preheat oven to 400 degrees F and grease muffin tins with butter.
- In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure the butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom of the pan with wooden spoon to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
- In a large bowl, sift together flour, brown sugar, baking powder, baking soda, sugar, and salt. Set aside.
- In a separate bowl, whisk eggs, buttermilk, vanilla, and cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the mashed bananas, dried mango, and coconut.
- Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-25 minutes. When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.
If you love the flavors of the tropics, you’ll love this Tropical Paradise Smoothie:
Or this Tropical Tapioca Parfait: