Banana Coconut Macadamia Nut Muffins

Banana Coconut Macadamia Nut Muffins

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!!

Banana Coconut Macadamia Nut Muffins

Print Friendly, PDF & Email

3 Comments

  • Reply Charmaine Ng | Architecture & Lifestyle Blog May 15, 2019 at 4:47 am

    Mmm… I want these right now! So delicious! 😀

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Reply Rachana May 15, 2019 at 9:40 am

    If wanted to do mini muffins, how long should they bake for?

    • Reply Mix and Match Mama May 15, 2019 at 9:48 am

      I would say about 10 to 12.

    Leave a Reply