Banana Macadamia Nut Muffins Recipe

Name: Banana Macadamia Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 1/4 cups mashed bananas (about 3 large); 1/2 cup sugar; 1/4 cup dark brown sugar; 1/2 cup melted butter; 1/4 cup milk; 1 large egg; 1 teaspoon vanilla; 1 cup unsalted macadamia nuts, toasted and chopped

Servings: persons

1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups mashed bananas (about 3 large)
1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup melted butter
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup unsalted macadamia nuts, toasted and chopped

1
Preheat oven to 350u00b0 and grease or place cupcake liner papers in 12 muffin cups.
2
Sift first 4 ingredients into a large bowl.
3
Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl.
4
Mix into dry ingredients, then fold in half of nuts.
5
Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts.
6
Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
7
Transfer muffins to wire rack and let cool.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, Banana Macadamia Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Macadamia Nut Muffins

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