Taste of Home
Banana Macadamia Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 2 dozen.
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
Ingredients
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3 cups all-purpose flour
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2 cups sugar
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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3 large eggs, room temperature
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1 cup canola oil
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1 teaspoon vanilla extract
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3 medium ripe bananas, mashed
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1 cup sweetened shredded coconut
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1 can (8 ounces) crushed pineapple, drained
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1 cup macadamia nuts, coarsely chopped
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 muffin: 294 calories, 16g fat (3g saturated fat), 26mg cholesterol, 185mg sodium, 37g carbohydrate (22g sugars, 2g fiber), 3g protein.
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