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Since I hosted and prepared Thanksgiving dinner, we have so many leftover dishes. I haven’t been able to touch the case of mangoes and the two over-ripe bananas. Probably should be eating them instead but why not live a little 😉 So I decided to make muffins with the ripe bananas and mangos. Doing a little research online, I came across a recipe that utilized virtually no dishes. Everything was mixed in a gallon-sized ziplock bag. Score!

Recipe below and I made the following changes: I only had two ripe bananas, so I used two mangoes to add to the recipe. I cut the sugar down to 5/6 of a cup. I also baked mine for almost 35 minutes because they were runnier. No glaze. It came out really moist but I think I needed to use a little more flour. May try adding pecans or walnuts next time. And substituting coconut oil for vegetable oil. Maybe even using coconut extract for the glaze to make it truly tropical 🙂

The Best Banana Bread Muffins Ever
Makes about a dozen muffins

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

  • Preheat oven to 375ºF.
  • Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
  • In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined.
  • Add the sugar and mix well.
  • Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon.
  • Now add the oil and vanilla and shake and squish until well combined.
  • Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don’t want to clean the pan, line it with tin liners so the grease doesn’t come through). Don’t make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
  • Bake for about 20 minutes or until a toothpick comes out clean.
  • To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

Recipe courtesy of: Yammie’s Noshery