Banana Macadamia Nut Muffins
Get ready to indulge in the ultimate tropical treat with these Banana Macadamia Nut Muffins! Bursting with the natural sweetness of ripe bananas and the buttery crunch of macadamia nuts, these muffins are a breakfast favorite or a delectable snack on the go. With a hint of warm cinnamon and a perfectly fluffy texture, they strike the ideal balance between comforting and indulgent. Quick and easy to make, these muffins come together in just 35 minutes and are baked to golden perfection. Whether served warm with a dollop of butter or enjoyed at room temperature, these moist, flavorful muffins are a crowd-pleaser. Perfect for banana lovers and nut enthusiasts alike, this recipe is great for elevating overripe bananas into something irresistible!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 3 large Ripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Packed brown sugar
- 0.5 cup Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped macadamia nuts
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a medium mixing bowl, mash the ripe bananas until smooth and slightly chunky. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until fully combined.
Gradually fold the wet ingredients into the dry ingredients. Mix gently until just combined—be careful not to overmix.
Fold in the chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
