Sourdough Mango Banana Muffins

Delicious Sourdough mango and banana muffins with touch of sourdough and topped with coconut. Tropical fruits in a bite.

Do you know Mango is known as the 'King of Fruits' in the World? Mango is a fleshy stone fruit, indigenous to the Indian subcontinent. There are almost 1000 varieties of mangoes around the world.

Mango is not only a delicious fruit, it also  rich in phytochemicals with an undisputed nutritional value for its high content of polyphenolics and vitamins. And is known to have the properties of the antioxidant, anti-inflammatory, and anticancer properties .

Banana contains various essential nutrients. They are rich in potassium and antioxidants. An average-sized banana contains 450–467 mg of potassium.

Jump to:

• How to make this Sourdough Mango Banana muffins?
• Instructions
• Variations
• How long these muffins can be stored at room temperature ?  
• Tips to make this sourdough mango banana muffins.
• Sourdough Mango Banana Muffins

Coconut known to have healthy fats, its water is a nutrient rich drink you can get from nature. Coconuts contains lauric acid, when it digested it forms a substance called monolaurin known to  help fight against fungi, viruses, and bacteria to keep infections at bay.

How to make this Sourdough Mango Banana muffins?

Here are the ingredients to make these delicious muffin.

Sourdough starter : I used 100% hydration sourdough starter you can use white flour starter or mix of whole wheat and white flour starter /discard.

Mango:  I used fresh mango you can use frozen mango.

Banana : Mashed banana for more flavor

Flour : Use Unbleached all-purpose and whole wheat flour.  You can also use all-purpose or whole wheat flour alone.

Egg: I used one large egg which adds extra moisture as well as gives a lift to the baked goods.

Butter : Used melted  unsalted butter if you want you can use your favorite oil.

Baking Powder: I have used baking powder as leavener  in this recipe.

Baking soda : Gives a lift to the muffin.

Sugar : This recipe used granulated sugar and brown sugar. If you do not want to add sugar, you can use agave, maple syrup, honey  etc.

Spices  : I used both vanilla extract and  cardamom added to increase the flavor .

Coconut: I used desiccated coconut you can use fresh coconut also.

See recipe card for quantities.

Instructions

First make dry ingredients using all purpose flour, whole wheat flour, baking powder, baking soda, salt and cardamom.

Then make wet ingredients by mixing melted butter, granulated sugar, brown sugar, vanilla extract and egg . To this add sourdough starter/discard

Incorporate dry ingredients with wet ingredients and fold in mashed banana , chopped mango and coconut.

Transfer to muffin tin with liner and bake.

After baking

Variations

Yes, you can make variations by adding your favorite nuts like pecans and walnuts . You can make them  with blueberry instead of mango muffin also.

How long these muffins can be stored at room temperature ?  

These muffins with fresh fruit will remain fresh  for 2-3 days at room temperature and if you freeze them, they will be good for  about  3 months. Make sure to cool them first and store it in airtight container, if you are planning to freeze use Ziploc bag and freeze them in few so that it will be easy to thaw and use it.

Tips to make this sourdough mango banana muffins.

You can either fresh and frozen mango. I prefer fresh mango which adds more aroma and flavor. If you are using frozen one, do not thaw the mango.

While choosing the mango always use ripe one. Not semi-ripe as they tend to be on the sour side.

Cardamom with mango make wonders when they are together in the recipe.

Adding vanilla extract gives double flavor boost to the muffins.

Other sourdough muffin recipes you may like

Sourdough Orange Muffins

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Sourdough Cherry Almond Muffins

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Sourdough Strawberry Chocolate Muffins

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Sourdough Banana Nut Crunch Muffins

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