Who doesn’t love a muffin that tastes a little like vacation?! My Banana Coconut Macadamia Nut Muffins are the perfect accompaniment to coffee at breakfast time. You’ll feel like you’re in Hawaii with every bite. Now, I like to use lightly salted macadamia nuts for that salty/sweet combination, but you can use unsalted too. Enjoy!
This recipe yields about 1½ dozen muffins.
Shopping List
1 cup of sugar
1/3 cup vegetable oil
1 egg
2 very ripe bananas, lightly mashed
1 (15 oz) can cream of coconut (you will only use a cup, it’s in a can often in the baking aisle)
2 cups of all purpose flour
½ teaspoon baking soda
a pinch of salt
1 cup of macadamia nuts (I like to use the salted ones)
Preheat oven to 350 degrees.
Place cupcake liners in a muffin tin (use two tins if making more than one dozen). Set aside.
In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer. Beat in mashed banana and then one cup of your cream of coconut. Set bowl aside.
In a second mixing bowl, whisk together with a fork your flour, baking soda and salt.
Pour banana mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your macadamia nuts. Next, divide batter between the muffin tin and bake 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool 10 minutes before removing from the pan to finish cooling.
You will love these!!
Charmaine Ng | Architecture & Lifestyle Blog says
Mmm… I want these right now! So delicious! 😀
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Rachana says
If wanted to do mini muffins, how long should they bake for?
Mix and Match Mama says
I would say about 10 to 12.
Lynn Norton says
I made these, leaving out the nuts sadly- diverticulitis. Instead , I put a very light pineapple juice and powdered sugar glaze on them! Everyone loved them! Such tender not too sweet muffins! Great recipe! Thank you!