Today’s guest post is sure to make your mouth water! Liz and I share a similar affection for all things sweet, so when I asked if she’d like to share a fun recipe while I was away, I knew she’d reciprocate with something yummy…and did she ever. For your sake, I hope you have some ripe bananas on hand. Enjoy!
Hey, STSL readers! I’m Liz and I blog over at BlogistheNewBlack! Recently, I reached out to a few of my favorite bloggers asking if they’d help me out by writing guest posts for me while I doveheadfirst into the start of weddingseason. Courtney was kind enough to share her ChocolateSurpriseCookies with my readers.
When I first started blogging myself, Courtney’s blog was one of the first I read. I love her blog (and her!) because although she is always “healthifying” her meals and desserts, she’s not ashamed to dabble in the real thing now and then. I love her healthy recipes as much as her indulgent ones! Her healthy living philosophy is certainly one to admire!
(Insert from Courtney: “Thanks, Liz!!”)
When Courtney asked if I’d reciprocate the favor and write a guest post for STSL, I responded with an enthusiastic YES! I am flattered to be here. I decided to share what I’ve dubbed “Bamango Muffins” because I know that Courtney loves her muffins!
These treats are packed with good for you fruits and tropical tastes, which are perfect to kick off the official start of summer! They are easy to whip up and are best enjoyed at breakfast, heated with a dollop of butter or smear of jam. They are also a great snack to satisfy your sweet tooth!
- 1 ripe mango, peeled and pureed in blender
- 2 bananas, mashed
- 2 1/2 cups flour
- 1/2 cup sugar
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup unsweetened dried coconut
- 2 eggs
- 1/4 cup canola oil
- additional sugar for sprinkling
- dried mango
1. Preheat oven to 375 degrees.
2. Whisk flour, sugar, baking powder, cinnamon, salt, and coconut in a bowl.
3. In another bowl, combine banana, mango puree, eggs and canola oil. Add the wet ingredients to the dry ingredients and mix until smooth. (This makes a heavy, thick batter.)
4. Fill muffin pans about 3/4th full. Sprinkle additional sugar on top. Bake for 25 minutes or until a toothpick comes out clean.
Thanks so much, Liz! I know I could definitely use a batch of these just about now!
Question for the Afternoon:
What’s the BEST muffin you’ve ever had?