Banana Mango Pineapple Muffin Recipe Vegan and Delicious

Welcome to a tropical twist on classic muffins with this delightful Banana Mango Pineapple Muffin recipe that’s completely vegan and packed with vibrant flavors! If you’re looking for a moist, fruity, and naturally sweet treat, these muffins are your new best friend.

The combination of ripe bananas, juicy mangoes, and tangy pineapple creates a mouthwatering symphony that dances on your taste buds. Perfect for breakfast, snacks, or even a healthy dessert, these muffins are easy to make and use wholesome plant-based ingredients.

Whether you’re vegan, have dietary restrictions, or simply want to enjoy a guilt-free treat, these muffins deliver all the satisfaction without any animal products. Plus, they’re freezer-friendly and travel well, making them an ideal grab-and-go option.

Let’s dive into this tropical baking adventure and bring a burst of sunshine to your kitchen!

Why You’ll Love This Recipe

This vegan banana mango pineapple muffin recipe is a celebration of tropical fruits combined with the comforting texture of classic muffins. Here’s why you’ll adore making and eating these:

• Vibrant Flavor Combination: The natural sweetness of bananas pairs perfectly with the tropical zest of mango and pineapple.
• Moist & Tender Texture: The fruit puree keeps the muffins moist without needing any dairy or eggs.
• Healthier Ingredients: Made with whole wheat flour and natural sweeteners, these muffins are a nourishing choice.
• Simple & Quick: Minimal prep time and straightforward steps make this recipe accessible for bakers of all levels.
• Perfect for All Diets: Completely vegan and allergy-friendly with no dairy, eggs, or refined sugars.

Ingredients

• 1 cup ripe bananas (about 2 medium bananas, mashed)
• 1/2 cup fresh mango (peeled and diced)
• 1/2 cup crushed pineapple (drained)
• 1 1/2 cups whole wheat flour
• 1/2 cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• Optional: 1/4 cup chopped walnuts or shredded coconut for added texture

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Fork or potato masher (for mashing bananas)
• Whisk or spoon for mixing
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven: Set it to 350°F (175°C) and line your muffin tin with liners or grease it well.
2. Mash the bananas: In a large bowl, use a fork or masher to mash the ripe bananas until smooth with a few lumps for texture.
3. Add wet ingredients: Stir in the diced mango, crushed pineapple, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar to the mashed bananas. Mix until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together the whole wheat flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
5. Combine wet and dry: Gradually add the dry mixture into the wet ingredients, stirring gently just until incorporated. Avoid overmixing to keep muffins tender.
6. Add optional mix-ins: Fold in chopped walnuts or shredded coconut if using.
7. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake: Place the tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tips & Variations

For extra tropical flavor, sprinkle a pinch of nutmeg or add a tablespoon of shredded coconut to the batter.

• Ripe Fruit is Key: Use very ripe bananas and sweet mangoes to enhance natural sweetness and moisture.
• Make it Gluten-Free: Substitute whole wheat flour with a gluten-free all-purpose blend.
• Add Texture: Mix in vegan chocolate chips or dried cranberries for a fun twist.
• Sweetener Swap: Use maple syrup or agave nectar instead of sugar, but reduce liquid slightly.
• Storage: These muffins freeze well. Thaw at room temperature or warm gently before serving.

Nutrition Facts

Serving Suggestions

These banana mango pineapple muffins are incredibly versatile. You can enjoy them as a quick breakfast paired with a cup of your favorite plant-based coffee or tea.

They also make a perfect snack for kids’ lunchboxes or a delightful afternoon pick-me-up. For a more indulgent treat, try spreading some vegan butter or nut butter on a warm muffin.

Pair these muffins with a refreshing Green Goodness Juice Recipe for a balanced tropical-inspired snack. Or, if you’re looking for other vegan baked goods to complement your muffin stash, check out our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe for tasty treats and meals.

Conclusion

This vegan banana mango pineapple muffin recipe is a shining example of how plant-based baking can be both delicious and nutritious. Bursting with tropical flavors and wholesome ingredients, these muffins are sure to brighten your mornings or snack times.

The ease of preparation and the natural sweetness from fresh fruits make it a recipe you’ll return to again and again. Whether you’re new to vegan baking or a seasoned pro, these muffins offer a delightful way to enjoy tropical fruits in a convenient and tasty format.

Don’t forget to experiment with the variations and share this recipe with friends and family who appreciate a good homemade treat. For more exciting vegan recipes, explore our collection like the Half Runner Beans Recipe to keep your culinary journey vibrant and healthful!

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