Banana Muffins with Coconut and Macadamia
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Portion scoop
- Spoon
- Cooling rack
- Toothpick
- Measuring cup
- Measuring spoon
- Baking spray or pastry brush
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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