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Banana Macadamia Muffins

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
24 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 cup flaked coconut
  • 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
  • 1 cup macadamia nuts, coarsely chopped

Directions

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and
  • salt. In another bowl, combine the eggs, oil and vanilla. Stir into
  • dry ingredients just until moistened. Fold in the bananas, coconut
  • and pineapple.
  • Fill greased or paper-lined muffin cups two-thirds full. Sprinkle
  • with nuts. Bake at 375° for 18-20 minutes or until a toothpick
  • comes out clean. Cool for 5 minutes before removing from pans to
  • wire racks. Yield: 2 dozen.
© Taste of Home 2013

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Banana Macadamia Muffins (continued)

Nutrition Facts: 1 muffin equals 294 calories, 16 g fat (3 g saturated fat), 26 mg cholesterol, 185 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013