Banana Macadamia Nut Muffins
Golden and delicious Banana Macadamia nut muffins that are easy to make.
Equipment
- 1 muffin tin
Ingredients
- 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
Instructions
- 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.
To Freeze
- 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.
Notes
These muffins are delicious and stay moist for days. I always freeze about half and then we have some on a moments notice. They will freeze for up to three months, but in my experience they don't last that long once they are discovered!