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.
1 cup of sugar
1/3 cup vegetable oil
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.