Banana-Macadamia Nut Muffins
These muffins were just the thing we needed to kill two birds with one stone. Number one, we had been staring at a mostly-used bag of macadamia nuts since we made the Macadamia Nut, Coconut & White Chocolate Blondies a couple of months ago. Number two (and more importantly), we've been craving fresh muffins lately. Growing up, we didn’t eat a lot of muffins (our mom mostly stuck to banana-nut oat bran muffins), but once we were in college and discovered the pallets of banana, blueberry and chocolate muffins from Sam’s Club, it was all over. You mean we could eat a chocolate cupcake, call it a muffin, and it’s an acceptable breakfast? Count us in. These days, we much prefer making our muffins at home and while we have had a favorite banana muffin for some time, this recipe called out to us as the reliable way to use up those macadamia nuts.
We're so thrilled that we decided to make this recipe even though we already had a evenly good banana muffin recipe in our archives. While the older recipe has fabulous banana flavor, it definitely is a little sweeter and tastes more like a cupcake (no complaints from us!); this recipe, however, tastes almost exactly like our grandma’s banana-nut bread. The muffin is plush, fluffy and loaded with nuts, only instead of walnuts, macadamia nuts. You could use any type of nuts you’d like for these muffins – they’re highly adaptable.
We love collecting new muffin recipes; they’re fabulous warm, straight from the oven, and they’re reliable for freezing – just pop in the microwave and you have a warm breakfast! What are some of your favorite types of muffins?
[If you love muffins, be sure to check out the entire muffin recipe archive on Yawzu.]
One year ago: Cinnamon-Sugar Rice Pudding with Bourbon-Soaked Raisins
Two years ago: Italian Pasta Salad
Three years ago: Triple-Chocolate Cookies
Four years ago: Banana Cream Pie
Five years ago: Fresh Orange Cream Tart
Banana-Macadamia Nut Muffins
Yield: 12 muffins Fabulous banana muffins that taste like banana bread, loaded with macadamia nuts in the batter and on top of the muffins.- 1½ cups (187.5 g) unbleached all purpose flour
- 1½ teaspoons (1.5 teaspoons) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
- 1¼ cups (187.5 g) mashed ripe bananas, about 3 large
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) dark brown sugar
- ½ cup (113.5 g) unsalted butter, melted and cooled slightly
- ¼ cup (61 ml) milk, whole, 2% or 1%
- 1 large egg
- 1 cup (134 g) unsalted macadamia nuts, toasted and finely chopped
- Preheat oven to 350 degrees F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray; set aside.
- Sift together the flour, baking soda, salt and nutmeg into a large bowl.
- In a separate medium bowl, whisk together the mashed bananas, both sugars, butter, milk and egg. Pour over the dry ingredients and fold to combine. Add half of the chopped macadamia nuts to the batter and fold gently to combine.
- Divide the batter evenly between the muffin cups. Sprinkle the tops with the remaining chopped macadamia nuts.
- Bake until golden brown and a thing knife inserted into the center comes out clean, about 25 minutes. Let cool in the muffin pan for about 10 minutes, then remove to a wire rack to cool completely. Store muffins at room temperature for up to 3 days.
Notes
Nutritional values are based on one serving
- Yield: 12 muffins
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 55 minutes
Ingredients
- 1½ cups ( 187.5 g ) unbleached all purpose flour
- 1½ teaspoons ( 1.5 teaspoons ) baking soda
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ⅛ teaspoon ( 0.13 teaspoon ) ground nutmeg
- 1¼ cups ( 187.5 g ) mashed ripe bananas, about 3 large
- ½ cup ( 100 g ) granulated sugar
- ¼ cup ( 55 g ) dark brown sugar
- ½ cup ( 113.5 g ) unsalted butter, melted and cooled slightly
- ¼ cup ( 61 ml ) milk, whole, 2% or 1%
- 1 large egg
- 1 cup ( 134 g ) unsalted macadamia nuts, toasted and finely chopped
Method
- Preheat oven to 350 degrees F. Line a standard-size muffin pan with paper liners or spray with non-stick cooking spray; set aside.
- Sift together the flour, baking soda, salt and nutmeg into a large bowl.
- In a separate medium bowl, whisk together the mashed bananas, both sugars, butter, milk and egg. Pour over the dry ingredients and fold to combine. Add half of the chopped macadamia nuts to the batter and fold gently to combine.
- Divide the batter evenly between the muffin cups. Sprinkle the tops with the remaining chopped macadamia nuts.
- Bake until golden brown and a thing knife inserted into the center comes out clean, about 25 minutes. Let cool in the muffin pan for about 10 minutes, then remove to a wire rack to cool completely. Store muffins at room temperature for up to 3 days.
