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Banana Muffins with Toasted Coconut and Macadamias
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Banana Muffins with Toasted Coconut and Macadamias

The complimentary flavors of toasted coconut and macadamias are perfect for these banana muffins. You'll be reminded of the tropics with each bite.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 14 muffins

Ingredients

  • 1 cup shredded coconut + extra for topping muffins
  • 1 cup macadamia nuts, rough chopped
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup white granulated sugar
  • 3/4 cup coconut milk, do NOT use lite
  • 2 tablespoons butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup well mashed ripe bananas, about three medium

Instructions

  • Prepare a muffin tin either by spraying the cups of the tin with cooking spray or lining with paper muffin cups. If using paper muffin cups, give those a quick spray also with the cooking spray.
  • To toast coconut and macadamia nuts, preheat oven to 300-degrees F. Put the coconut and macadamia nuts on a small baking pan. Toast in oven for approximately 15-20 minutes until lightly toasted. Be careful not too over brown. Remove from oven and allow to cool while preparing remainder of muffin ingredients.
  • If you haven't already done so, move the oven rack to the middle of the oven and increase the oven temperature to 375-degrees F.
  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. Set aside.
  • Shake the can of coconut milk well to redistribute the creamy part of the coconut milk which will have separated from the lighter milk portion.
  • In a medium bowl whisk together the sugar and coconut milk to dissolve the sugar. Whisk in the butter until well incorporated.
  • Whisk in the egg and vanilla, and then the mashed bananas.
  • Add the wet ingredients to the dry ingredients. Fold together just until mixed - no stirring. Over-mixing will cause a tough muffin because it will develop the gluten too much.
  • Gently fold in the toasted coconut and macadamias.
  • Divide the batter equally between 12-14 muffin cups. I like a well rounded dome on my muffins, so I fill the tins about 3/4-7/8 full. With the size muffin tin that I use, I get 14 muffins out of this batch.
  • Sprinkle with coconut, if desired.
  • Bake for about 15-20 minutes until light golden brown. Muffins are ready when a toothpick inserted in the middle of one of the muffins comes out clean.

Notes

Recipe by Terri @ that's some good cookin'