Banana Coconut Macadamia Muffins Recipe

Recipe By Slurrp

These Banana Coconut Macadamia Muffins are a tropical twist on traditional banana muffins. Made with ripe bananas, shredded coconut, and crunchy macadamia nuts, these muffins are moist, flavorful, and perfect for breakfast or a snack. The combination of sweet bananas, nutty macadamia nuts, and tropical coconut creates a deliciously balanced flavor. Enjoy these muffins warm or at room temperature for a taste of the tropics.

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Eggdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Banana Coconut Macadamia Muffins
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ingredients serve

Ingredients for Banana Coconut Macadamia Muffins Recipe

  • 0.33 Ripe Bananas
  • 0.08 cup Melted Butter
  • 0.08 cup Granulated Sugar
  • 0.33 Eggs
  • 0.17 teaspoon Vanilla Extract
  • 1/4 cup All Purpose Flour
  • 0.17 teaspoon Baking Powder
  • 0.08 teaspoon Baking Soda
  • 1/25 teaspoon Salt
  • 0.08 cup Shredded Coconut
  • 0.08 cup Chopped Macadamia Nuts

Directions: Banana Coconut Macadamia Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, mash the ripe bananas with a fork until smooth.
  • STEP 3.Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
  • STEP 4.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • STEP 5.Gradually add the dry ingredients to the banana mixture, stirring until just combined.
  • STEP 6.Fold in the shredded coconut and chopped macadamia nuts.
  • STEP 7.Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • STEP 8.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 10.Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Cooking Tips

  • Make sure to use ripe bananas for the best flavor and texture.
  • If you don't have macadamia nuts, you can substitute with chopped walnuts or pecans.
  • For an extra tropical touch, sprinkle some shredded coconut on top of the muffins before baking.

Storage and Serving

  • These muffins are best served warm or at room temperature.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • To reheat, place the muffins in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition
value
350
calories per serving
24 g Fat4 g Protein31 g Carbs3 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    4g
  • Carbs
    31g
  • Fiber
    3g

MacroNutrients

  • Carbs
    31g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    1mg
  • Vitamin A
    24mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    68mg
  • Selenium
    8mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp