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TEST KITCHEN APPROVED

Banana Macadamia Muffins

Name: Banana Macadamia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 3 large eggs, room temperature; 1 cup canola oil; 1 teaspoon vanilla extract; 3 medium ripe bananas, mashed; 1 cup sweetened shredded coconut; 1 can (8 ounces) crushed pineapple, drained; 1 cup macadamia nuts, coarsely chopped

TEST KITCHEN APPROVED

17 Reviews

Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Stasha Wampler, Clinchport, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia

Can you freeze Banana Macadamia Muffins?

Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

TEST KITCHEN APPROVED

Banana Macadamia Muffins

17 Reviews Add your review

Yield:2 dozen

Prep:15 min

Cook:20 min

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Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped

Text Ingredients

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Directions

1
Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple.

2
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.