I am attempting to use up my nut supply. I buy nuts in large Costco bags and freeze some of them, while I make hubby happy with nutty baked goods. This week, I made him two nutty desserts, both muffin recipes but one as a coffee cake. I doubled the nuts in both recipes so if you make this and don't adore nuts, cut them in half and you are back to the original recipe.
I was excited about this recipe because it has mangoes and I leave some of the mango attached to the pit, for me. Mango is such a treat. This also has banana, my husband's favorite fruit but one he does not like in baked goods. I used a banana that was not overly ripe, hoping it would not be so filled with flavor. I think it worked since he did not pick up the banana flavor and it served its purpose in the batter.
Mango Nut Muffins (allrecipes.com)
2 cups gluten-free flour mixture
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon lemon juice (this called for lime and I had finished up my lime juice and had no limes, in the house.)
2 cups diced ripe mango
1 medium ripe banana, mashed
1 cup chopped walnuts
In a large bowl, combine the first five ingredients.
ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.