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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 dozen


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 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


  • 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.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. 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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  • Bonnie
    Oct 13, 2020

    Great moist muffins. I substituted 1/2 cup avocado oil and 1/2 cup unsweetened applesauce for the cup of canola oil and they are delicious.

  • Bronny
    Aug 16, 2020

    Truly delicious recipe.

  • LPHJKitchen
    Feb 5, 2019

    so DELICIOUS! These were easy to make and we loved the flavors. We used a gluten-free flour blend and they turned out perfect. Next time we might throw in some chocolate chips for fun but the recipe is great as written!

  • retiredcookie2000
    Jun 6, 2017

    I couldn't find the shredded coconut so made them with flaked coconut. I made these using jumbo cupcake liners filling them more than 2/3's full so that they would rise a little over the top. I made 10 1/2 jumbo muffins with this recipe. Moist and delicious and yes, they do taste better the next day. Definitely a keeper!!

  • phylleri
    Mar 10, 2015

    These are great! Followed the recipe except for pecans instead of macadamia nuts. It made a huge batch........30 ! I'm going to make them for a bake sale later this week.

  • pickerel
    Mar 3, 2015

    I made it as a coffee cake in a 9x13 pan and baked it about 45 minutes. Everyone liked it. I followed the directions as written .Excellent.. Stays nice and moist.

  • Karen
    Feb 27, 2015

    I made them per the recipe & they were wonderful. My husband thought they might be the best muffin he has ever had (he's eaten more than any other muffin I've ever made). Since it makes a big batch, there was plenty to share with my son's family, freeze some & still have plenty to eat.

  • knollbrookcook
    Feb 16, 2015

    These were really good. Everyone in the family loved them , even my husband , who is not a big fan of banana muffins. I used pecans instead of macadamia nuts. They made a nice big batch and were still good the next day. Delicious. Will definitely be making these again.

  • shirleyshirley36
    Feb 15, 2015

    exellent in flavour, very moist. makes double batch. I kept them in the fridge and warmed them up for breakfast. will deffinately make these again

  • lasherrowan
    Feb 9, 2015

    These muffins were super moist. They were a great hit with my family. They were soooo good warm and just as great cold. I didn't make any changes to the recipe. I 'm not a big fan of coconut, but I used Baker's Angel Flake Coconut Sweetened and it was great. Definitely a keeper!