Banana Muffins with Coconut and Macadamia | America's Test Kitchen
Want to use up those overripe bananas? In less than an hour, you can turn that dark-speckled bunch into impressively tall, fluffy, fruit-packed muffins.
Keywords
- Desserts or Baked Goods
- ATK Staff Pick
- Breakfast & Brunch
- Fruit
- Quick Breads
Ingredients
- ⅓ cup macadamia nuts, toasted and chopped fine
- ⅓ cup (⅔ ounces/19 grams) sweetened flaked coconut, toasted
- 1⅔ cups (9⅛ ounces/259 grams) bread flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 4–5 very ripe large bananas, peeled and mashed (2 cups)
- ½ cup (3½ ounces/99 grams) plus 1 tablespoon sugar, divided
- 2 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
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