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Banana Macadamia Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

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
Banana Macadamia Muffins Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.
  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.
    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

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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