BANANA MACADAMIA MUFFINS
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA MACADAMIA NUT MUFFINS
These are really very special muffins - super moist and full of flavor. You can substitute your preference and use different nuts instead of the macadamias. Original recipe is from Epicurious, but I tweeked it a bit.
Provided by Marie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and grease or place cupcake liner papers in 12 muffin cups.
- Sift first 4 ingredients into a large bowl.
- Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl.
- Mix into dry ingredients, then fold in half of nuts.
- Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts.
- Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer muffins to wire rack and let cool.
Nutrition Facts : Calories 278, Fat 16.8, SaturatedFat 6.5, Cholesterol 36.5, Sodium 284, Carbohydrate 30.3, Fiber 1.8, Sugar 15.2, Protein 3.4
BANANA MACADAMIA NUT MUFFINS
These are delicious with macadamia nuts, but are also very good with the more traditional pecans or walnuts. This recipe is less sweet than some muffin recipes - which I think makes them perfect for breakfast. Try them plain, or cut in half and toast in a toaster oven with butter.
Provided by appleydapply
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400. Grease muffin cups, or line with paper baking cups.
- Beat mashed banana, oil, milk, nuts, and egg with a spoon in a medium bowl.
- Stir in remaining ingredients just until moistened (batter will be lumpy, so don't be tempted to overbeat).
- Spoon batter into muffin pan.
- Bake about 20 minutes at 400, just until golden brown. Immediately remove from cups.
Nutrition Facts : Calories 229.6, Fat 12.9, SaturatedFat 2, Cholesterol 18.6, Sodium 200.3, Carbohydrate 26.6, Fiber 2.3, Sugar 8.4, Protein 3.7
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA-MACADAMIA NUT MUFFINS
Categories Bread Fruit Nut Breakfast Brunch Bake Back to School Banana Macadamia Nut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.
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BANANA COCONUT MACADAMIA MUFFINS RECIPE - A CLASSIC TWIST
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4/5 (2)Category MuffinsServings 6Total Time 40 mins
- Mash the bananas and combine with the oil, yogurt, vanilla bean paste and egg in a medium bowl. Add the dry ingredients and stir until combined. Fold in the coconut flakes and macadamia nuts.
- Distribute batter into the prepared muffin tin. Optional: Sprinkle top with 2 tablespoon sugar and 1 teaspoon cinnamon (mixed).
BANANA-MACADAMIA NUT MUFFINS
From browneyedbaker.com
5/5 (4)Total Time 55 minsCategory DessertCalories 276 per serving
- Preheat oven to 350 degrees F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray; set aside.
- 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.
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