Banana Macadamia Nut Muffins Recipes

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 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:

• 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.

LOW CARB MACADAMIA NUT & MOCK BANANA MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray (6 muffin) muffin tin with vegetable oil spray.
• Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
• Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
• Whisk in club soda.
• Fold in nuts.
• Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
• The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.

MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 350ºF.
• Line 10 muffin cups with paper muffin liners.
• Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
• Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.