Banana Macadamia Muffins Recipes

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BANANA MACADAMIA NUT MUFFINS



Banana Macadamia Nut Muffins image

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

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups mashed bananas (about 3 large)
1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup melted butter
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup unsalted macadamia nuts, toasted and chopped

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



Banana Macadamia Nut Muffins image

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

1 cup mashed banana (2 to 3 medium)
1/2 cup vegetable oil
1/3 cup milk
1/3 cup chopped macadamia nuts (or walnuts or pecans)
1 egg
1 cup whole wheat flour
1 cup white flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt

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

BANANA-MACADAMIA NUT MUFFINS



Banana-Macadamia Nut Muffins image

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

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

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 MACADAMIA MUFFINS



Banana Macadamia Muffins image

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

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped

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.

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