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
Can you freeze Banana Macadamia Muffins?
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.
Banana Macadamia Muffins
Prep Time
15 min
Cook Time
20 min
Yield
2 dozen
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
- 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.
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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