Banana-Macadamia Nut Muffins
These delightful banana macadamia nut muffins are a tropical twist on the classic treat. Rich with the flavors of ripe bananas and toasted macadamia nuts, these moist muffins are the perfect balance of sweet and nutty. Enjoy them warm from the oven or as a quick grab-and-go snack.
— Constant Cookbook
Ingredients
- 1½ cups unbleached all purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1¼ cups mashed ripe bananas (about 3 large)
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ½ cup unsalted butter, melted and cooled slightly
- ¼ cup milk (whole, 2% or 1%)
- 1 large egg
- 1 cup unsalted macadamia nuts, toasted and finely chopped
Instructions
- Preheat oven to 350 degrees F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray; set aside.
- Sift together the flour, baking soda, salt and nutmeg into a large bowl.
- In a separate medium bowl, whisk together the mashed bananas, both sugars, butter, milk and egg. Pour over the dry ingredients and fold to combine. Add half of the chopped macadamia nuts to the batter and fold gently to combine.
- Divide the batter evenly between the muffin cups. Sprinkle the tops with the remaining chopped macadamia nuts.
- Bake until golden brown and a thing knife inserted into the center comes out clean, about 25 minutes. Let cool in the muffin pan for about 10 minutes, then remove to a wire rack to cool completely. Store muffins at room temperature for up to 3 days.
Cook Time
25M
Prep Time
PT20M
Yield
12 muffins
Nutrition
- Calories: 276 kcal
- Carbohydrate Content: 30 g
- Protein Content: 3 g
- Fat Content: 16 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 34 mg
- Sodium Content: 196 mg
- Fiber Content: 1 g
- Sugar Content: 15 g
- Serving Size: 1 serving
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