Best 6 Banana Macadamia Nut Muffins Recipes

BANANA MACADAMIA MUFFINS

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.

BANANA MACADAMIA NUT MUFFINS

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.

BANANA MACADAMIA NUT MUFFINS

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.

BANANA-MACADAMIA NUT MUFFINS

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.

BANANA-NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
• Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
• Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

ANNA'S BANANA CACAO-NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
• Spoon batter into the muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.