At the office, I have the special treat during the summer months of working with Heather, she is a very dear friend. Working in a place dominated by men, it's always nice to have more female companionship! Heather has left the office now, and gone back to college. But, we had lots of fun going over recipes while we had time! It was so much fun sharing my love of baking and inspiring Heather to try new recipes.
One day when we were going over some of my pinterest albums (honest, we really do get lots of work done), the recipe for White Chocolate Chip Mango Banana Bread just jumped out at her, so I made that for her last day at work. It did not disappoint! We both loved it! This past weekend, I did change it up a little bit, and tried them as muffins. Complete hit. Moist. Delicious. Packed with flavor.
Mango Banana Muffins with White Chocolate Chips (adapted from Sally's Baking Addiction)
2 c. white whole wheat flour (I used one cup whole wheat, and 1 cup all-purpose)
3/4 t. baking soda
1/2 t. salt
3/4 c. sugar
4 T. unsalted butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana
1/3 c. Greek Yogurt (I used plain, but if you could find Mango... use that!)
1 t. vanilla extract
2/3 c. white chocolate chips
1 c. chopped mango
2 T. shredded sweetened coconut
Preheat oven to 350F. Line muffin pan with paper liners.
In medium bowl, whisk together flour(s), baking soda and salt. Set aside. In a separate large bowl, beat sugar and butter with mixer on medium speed until well blended, about 1 minute. Add eggs one at a time, beating well after each addition. Add mashed banana, yogurt, and vanilla. Continue beating until blended.
Slowly stir in the flour mixture by hand, until just combined. Do not overmix (this part is important). Fold in white chocolate chips. Gently fold in chopped mangoes.
Spoon batter into muffin tins, to about 2/3 full. Bake for 15 minutes. Remove and sprinkle with shredded coconut. Bake for 5-10 minutes longer or until a wooden pick inserted in center comes out clean.