This recipe, let me tell you…I’m kicking myself for not trying it sooner.
I’ve been a follower of Shanna over at Pineapple and Coconut for some time and signed up to receive her blog emails, which ultimately gifted me this recipe in my inbox a few months ago. I knew I would eventually get around to making this banana bread loaf (as that is what the original recipe called for to make) so I pinned it for later and subsequently forgot about it (like one usually does with Pinterest).
Until I was making my weekly meal plan a couple weeks ago.
I was searching around for food ideas on my Pinterest and came across it again. I thought “I’ve got some macadamia nuts I should use up” and got to writing out what I needed from the grocery store for the rest of recipe. I did originally think I would make the loaf but as the week keeping ticking by while I waited for my bananas to reach the perfect yellow-to-brown spot ratio, I was running out of time since I was going out of town for the weekend and I knew the bananas would be way too over-ripe by the time I got back.
The morning of the day I was going away, as I was reading the recipe again, I realized that Shanna had added a little note way down at the bottom, stating that these could be made into muffins and I thought that that would be the perfect compromise and would take a lot less time.
And the rest is history! I ended up making just a couple changes to the original recipe and they turned out AMAZING.
Ok, I’ll save you from more rambling and just get to the recipe…
Banana Mac Nut Muffins
(slightly adapted from Pineapple and Coconut’s
Halfway to Hana Banana Bread recipe)
- 1 3/4 c all purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1 c light brown sugar, packed
- 1/2 c chopped macadamia nuts* – add in to the flour mixture first before mixing with wet ingredients
- 1/2 c unsalted butter, melted
- 2 tbsp coconut oil, melted
- 2 large eggs, room temperature
- 1/2 tbsp coconut extract*
- 1/4 c sour cream, room temperature
- 1 1/2 c mashed overripe bananas (yellow with spots, not all the way brown, 3 bananas)
- Preheat oven to 350 deg and line a muffin tin with parchment paper liners.
- In a small bowl, whisk together the flour, baking powder and soda, salt and cinnamon. Add in the chopped macadamia nuts, and stir until well coated. Set aside.
- In a larger bowl, whisk together the melted butter, oil, eggs, brown sugar, coconut extract and sour cream. Add in the mashed bananas and stir well. Add in the flour and nut mixture and stir until no streaks of flour remain.
- Using a cookie scoop, fill prepared liners about 3/4 full.
- Bake for 20 minutes or until a inserted tooth pick comes out clean or with a few crumbs.
- Let muffins cool in the tin for no more than 5 minutes then transfer to a wire rack to cool completely. Keep covered or in a ziploc bag until ready to eat.
*Notes and Substitutions:
- If you’re not a fan of coconut flavour, vanilla extract is a great substitute. It’s in the original recipe.
- The macadamia nuts are optional but totally worth adding, if you have access to them.
- I found that the muffins really started to taste amazing around day 2 or 3, when all the flavours had time to meld together.
- The parchment liners will pull away from the muffin, it’s just the way they work unfortunately. I’m not positive how these would freeze for that reason, unless the liners were taken right off.
- This recipe is easily doubled. I suggest baking one tray at a time though.
Thank you, Shanna, for this amazing recipe!
Make sure you check out more of her recipes – I’m dying to try them all!