Ingredients

The following ingredients have 12 Servings
  • 1 cup/ 130g Unbleached all-purpose flour
  • ¼ cup / 36g Whole Wheat flour
  • ½ cup / 100g Sourdough starter
  • 2 medium banana / 248g
  • 1/2 tsp /1.5g Baking powder
  • 1/2 tsp / 1 g baking soda
  • ½ tsp Cardamom
  • 1/3 cup / 68g sugar
  • 1 ½ tbsp / 22.5g brown sugar
  • 1 large egg
  • 4 tablespoon / 54g Unsalted butter ( melted)
  • 1/4 tsp / 2g salt
  • 2/3 cup / 130g Mango (chopped into cubes)
  • ½ tsp Vanilla extract
  • 4 tbsp/ 23g Coconut (Desiccated)

Instruction

  • Preheat the oven to 375°F/ 190°C and line the muffin tin with 12 liners or grease the muffin tin well so that it will not get stick and set aside.
  • In a medium bowl, mix, flour, baking powder, baking soda, salt, cardamom and mix well and set aside.
  • In a large bowl add both granulated sugar and brown sugar , melted butter, egg , vanilla extract and mix well then add sourdough starter and combine once again.
  • Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it. To this add mashed banana and mix well
  • Then fold in heaping 1/2 cup of mango, 3 tbsp coconut into the dough, rest reserve for garnishing on the top of muffin.
  • Transfer the dough to prepared muffin tin. Top with reserved Mango and coconut
  • Bake at 375°F/ 290°C for 18-20 minutes or until toothpick comes out clean.
  • Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
  • Enjoy with cup of coffee or tea.