Best 2 Banana Macadamia Muffins Recipes
Awaken your senses with the tantalizing aroma of freshly baked Banana Macadamia Muffins, a delightful treat that combines the tropical essence of banana with the nutty crunch of macadamia nuts. These muffins are not just a burst of flavor, they are also incredibly moist and fluffy, with a golden-brown exterior that beckons you to take a bite. Each muffin is a perfect balance of sweet and nutty, with hidden pockets of banana that burst with flavor in every bite. Whether you're looking for a satisfying breakfast, a sweet snack, or a delightful addition to your brunch spread, these Banana Macadamia Muffins are sure to hit the spot.
Check out the recipes below so you can choose the best recipe for yourself!
BANANA-MACADAMIA NUT MUFFINS
Categories Bread Fruit Nut Breakfast Brunch Bake Back to School Banana Macadamia Nut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
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.
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
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- For the best flavor, use ripe bananas. The riper the bananas, the sweeter and more flavorful the muffins will be.
- If you don't have macadamia nuts, you can substitute another type of nut, such as walnuts or pecans.
- To make the muffins even more decadent, you can add a streusel topping. Simply combine 1/2 cup flour, 1/2 cup sugar, and 1/2 cup butter until crumbly. Sprinkle the streusel topping over the muffin batter before baking.
- If you want to make the muffins ahead of time, you can store them in an airtight container at room temperature for up to 2 days. You can also freeze the muffins for up to 2 months. To freeze the muffins, place them in a single layer in a freezer-safe bag. When you're ready to eat a muffin, thaw it overnight in the refrigerator or microwave it on low power for 30 seconds at a time until heated through.
Conclusion:
Banana macadamia muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With their moist texture, sweet banana flavor, and crunchy macadamia nuts, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these banana macadamia muffins a try.
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