Banana, Coconut and Macadamia Nut Muffins

I usually like to bake something scrummy for our weekend breakfasts.  A breakfast cake of some sort, scones . . .  tea loaves, muffins.   

What I bake depends totally on what I have to hand and what kind of a mood I am in.   This week I had some bananas that needed using and so I decided to bake these delicious Banana, Coconut and Macadamia Nut Muffins!












I am a bit of an odd duck in that I actually hate eating bananas raw.  It's something to do with the texture.  They can leave somewhat of an astringent  feeling in my mouth which I am not altogether fond of, and so I usually avoid eating them raw, unless I am having rice crispies for breakfast.   

A sliced banana and some brown sugar on my rice crispies and I am in cold cereal heaven.

Bake them in a muffin or a cake however and I am all over them!  I do so love Bananas in baked goodies.   Not only does what you bake with them end up incredibly moist  . . .  but it also ends up being lower in fat.   

Yep!  Yep! Yep!  If you want to save on the fat calories, just bake with bananas or apple sauce.  

 








These muffins are nice and moist, low in fat and filled with the additional flavours and textures of shredded coconut and macadamia nuts!  Have I ever told you how much I love macadamia nuts?   Well, I'm telling you now!  I adore macadamia nuts!  

A friend sent me some really tasty ones from Hawaii once.  I think they were honey roasted or some such. They were so delicious!  I have thought about them ever since.   Mmm mmm mmm.

So anyways, back to these muffins.   Scrumdiddlyumptious.  They rise like a dream.   

They are chock full of lovely flavours and you will love them.  I don't think they could get any better.  Bake them and you will know what I mean!

 

 



RECIPE HERE

Yield: 12 medium muffins

Author: Marie Rayner

Banana, Coconut and Macadamia Nut Muffins

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A deliciously moist muffin filled with lovely banana and coconut flavours, and the crunch of moreish macadamia nuts!

Ingredients

• 280g of plain flour (2 cups unbleached all purpose)
• 60g of shredded coconut (1/2 cup)
• 1 TBS baking powder (yes, 1 TBS)
• 1/2 tsp bicarbonate of soda (baking soda)
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp salt
• 65g of chopped raw unsalted macadamia nuts (1/2 cup)
• 125g of unsalted butter, at room temperature (1/2 cup)
• 100g of granulated sugar (1/2 cup)
• 2 large free range eggs
• 2 large ripe bananas, mashed (to make about 1 cup)
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a 12 medium cup muffin tin with paper lines, or butter very well.
2. Whisk together the flour, baking powder, soda, cinnamon, nutmeg, salt and macadamia nuts together in a large bowl.
3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the banana and vanilla to combine well. Pour into the flour mixture all at once. Mix together just
4. to moisten the flour. Use no more than 15 to 20 stirs. A lumpy batter is preferred rather than a smooth one.
5. Spoon into the muffin cups to fill level with the top of the muffin pan. Bake in the centre of the oven until the tops are golden brown and spring back when lightly touched. A toothpick inserted in the centre should come out clean. (20 to 25 minutes)
6. Allow to cool in the pan for about five minutes, then remove to a wire rack to cool somewhat before serving. I like mine warm with lashings of fresh butter.
7. Note - if you only have salted nuts, rinse them well in warm water and then dry in a warm oven for a few minutes.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

Some other muffin recipes here in The English Kitchen that you might enjoy are:

SPECIAL K BREAKFAST MUFFINS

These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.  Simple and filled with fibre. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

MORNING GLORY MUFFINS 

This is a small batch of one of my favorite muffin recipes. These re moist and filled with the goodness of carrot, apple, coconut, pineapple, toasted nuts and whole and regular wheat flours.

The recipe makes 6 largish muffins. 

CINNAMON ROLL MUFFINS

Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins. They embody all the flavours of your favourite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavoured anything is good. It doesn't really matter too much what it is and these are OMG good! 

Yes . . . that is butter.   Don't judge me.  ☺


This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting!  Do come again!

Follow me on Bloglovin