Exotic Banana Muffins

Exotic Banana Muffins

Directions: 20 minutes
Cook time: 35 minutes
Servings: 12 muffins
Allergens: Wheat and triticale,
Vegetarian
Recipe submitted by Laurence Dery, Sarah-Kim Gagnon, Alexandra Lancup-Gauthier and Philippe Petitclerc, nutrition trainees

Ingredients

  • 375 ml (1 ½ cup) whole wheat flour
  • 15 ml (1 Tbsp) baking powder
  • 1 pinch of salt
  • 180 ml (¾ cup) sugar
  • 5 ml (1 tsp) vanilla extract
  • 80 ml (⅓ cup) non-hydrogenated margarine
  • 80 ml (⅓ cup) ripe bananas mashed
  • 30 ml (2 Tbsp) lime juice
  • 125 ml (½ cup) unsweetened shredded coconut
  • 80 ml (⅓ cup) crushed pineapple, drained
  • 125 ml (½ cup) frozen mango, dice

Equipment

  • 1 muffin tin
  • 2 medium bowls
  • Electric mixer
  • Wooden spoon

Directions

  1. Preheat oven to 180°C (350°F) with rack in centre position.
  2. Grease muffin tin. Set aside.
  3. Combine flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, beat sugar and vanilla using an electric mixer.
  5. Add margarine and continue beating until smooth and creamy.
  6. Add mashed banana and lime juice and mix until smooth.
  7. Add dry ingredients, coconut, pineapple and mango. Stir with a wooden spoon.
  8. Spoon dough into cups of muffin tin.
  9. Bake 35 minutes or until a toothpick inserted in centre of muffins comes out clean.
  10. Place on rack to cool.