Banana Macadamia Nut Muffins
These delicious banana macadamia nut muffins are a great way to start your day. They also make a sweet treat in the afternoon when you need a little pick me up. Banana muffins are a great way to use up overripe bananas and are a fresh spin on a classic banana bread. This recipe comes together quite easily by hand, so you don’t need a mixer. If you want to use a mixer feel free, but I rarely do. Once you make and try these delicious muffins they will become one of your favorite muffin recipes!
It seems everyone has an over ripe banana or two (or three) sitting in your fruit bowl waiting to be put to use. If you do then absolutely try this recipe, you will need 3 ripe bananas and a few other pantry staples. In 30 minutes you will be enjoying the taste and aroma of these freshly baked muffins.
I find banana muffins can be either a hit or miss depending on which recipe I use. I have never had that issue with this recipe. If you don’t like macadamia nuts then by all means substitute them for whatever nut you do like. (or omit entirely). They won’t be exactly the same but the recipe will still produce an amazing muffin.
These muffins get a huge thumbs up from my family and friends. If I want to make a batch of something to give to a neighbor or friend, this is often the recipe I choose. The gift is usually followed up by a text or call thanking me and saying how delicious they are/were!
On the downside, if you make the full recipe, which gives you two dozen muffins, and you give a dozen away, you will be regretting not making more. These are irresistable and will disappear in a hurry.
If you opt to omit or substitute the macadamia nuts then I would recommend using pecans (lightly toasted) or walnuts as I think those nuts go well with the other ingredients like the coconut, pineapple and bananas.
My family love these for breakfast but in all honesty they are great at any time. Whether it is fresh out of the oven, or from the freezer they will disappear in a hurry. I often wrap the ones being frozen so that I can just grab one or two when I am making lunches and put them in frozen. They will be thawed and ready to eat by lunchtime.
Banana Macadamia Nut Muffins
- 1 muffin tin
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 3 large eggs room temperature
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 can crushed pineapple, drained 8 oz
- 1 cup macadamia nuts, lightly toasted coarsely chopped
- 3 med bananas, mashed
- Preheat oven to 375°
- In a large bowl, combine flour, sugar, cinnamon, baking soda and salt
- In another bowl, combine the eggs, oil and vanilla
- Add wet ingredients to dry, stirring until just moistened.
- Add bananas, coconut and pineapple and stir to combine.
- Spray a muffin tin with nonstick spray and fill each cup two-thirds full. If you want to use liners you can absolutely do that, I prefer without and these muffins come out beautifully without a liner.
- Top each muffin with the chopped macadamia nuts. Dividing equally
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes before removing to a wire rack to finish cooling.
- If you want to freeze some or all of these delicious muffins then store them in airtight containers or freezer safe bags. To enjoy them, thaw at room temperature, or microwave individual muffins on high for 20-30 seconds until heated through.
How to Ripen Bananas:
- On the counter: If you have time, one day to be exact, then you can simply put the underripe bananas in a brown paper bag and sit it on your counter for a day to ripen. Bananas emit ethylene gas which causes ripening. If you can’t wait a full 24 hours you can add an apple to the bag which will also speed up the process.
- Oven method: Place your under ripe bananas on a baking sheet in a preheated 250 degree oven for 15 minutes. Check and give them a few extra minutes if needed. The time needed will depend on the initial greenness of your bananas.
Freezing Overripe Banana
- You can absolutely freeze overripe bananas don’t throw them away. They can be used at a later time for making delicious banana recipes such as this banana macadamia nut muffins, banana bread, banana cake or even smoothies.
- Depending on what you think you will use them for there are a couple of ways to freeze them. If you are in a hurry just put the unpeeled bananas in a freezer safe bag and toss them in the freezer. Take them out and thaw them in the refrigerator to thaw when needed. You can also peel and then freeze your over ripe bananas. If you want to use them in smoothies, then peel and chop them into large pieces to toss into your favorite smoothie. If you have a particular recipe in mind and you know how much banana you need then you can premeasure your banana and label and freeze the peeled banana by the cup in a freezer bag. Then just pull out the pre-measured amount to thaw and then use it in the recipe as needed. Frozen banana should be used within 3 months.