Apple Mango Agave Muffins

The apples that I picked at the orchard over the weekend were just calling for a baking day. I decided to adapt one of my recipes for banana bread to create these good-for-you treats.

I also wanted to incorporate a surprise ingredient to compliment the apples.  I decided on mango and am quite pleased with the result.  As I do with most baking, I used whole wheat flour to up the health factor.  My husband thought they turned out dynamite!

Preheat oven to 350.

For the fruit mixture:

  • 2 tbs butter
  • 2 tbs agave nectar
  • 1/4 tsp cinnamon
  • pinch pumpkin pie spice
  • 1/2 tsp vanilla
  • 1 C diced apples cut into 1/4″ pieces
  • 1 C fresh or frozen mango cut into 1/4″ pieces

For the batter:

  • 1/3 C agave nectar
  • 1/2 C apple sauce
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 C whole wheat flour
  • 1/2 C all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • pinch pumpkin pie spice

Saute all fruit mixture ingredients together for 5 minutes until fruit is soft and the mixture has turned syrupy.  Set aside.

In a medium bowl whisk agave, apple sauce, eggs and vanilla.  Stir in flour, salt, baking soda, cinnamon and pumpkin pie spice until just incorporated.  Fold in apple and mango mixture including the syrup in the pan.  Spoon into muffin pan each 3/4 full.  Bake for 24 minutes.  Makes 12 muffins.

These muffins are moist and full of fruit. They truly taste like fall.



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