Banana Macadamia Nut Muffins
Banana Macadamia Nut Muffins are full of a couple of the great exports of Hawaii.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 cups bananas - possibly 2 mashed
- 1/4 cup coconut sugar
- 1/2 cup sugar
- 1/2 cup dairy free butter melted
- 1/4 cup almond milk
- 1 egg replacer
- 1/2 cup macadamia nuts chopped for the inside of the batter
- 1/2 cup macadamia nuts chopped to sprinkle on the top of the muffins
Lightly grease 12 muffin tins or use muffin cup liners.
Mix the egg replacer according to your package directions. Set aside.
Combine the flour, baking soda, salt and nutmeg.
Mash the banana and combine with the sugars, vegan butter, almond milk and prepared egg replacer.
Fold in 1/2 cup of the macadamia nuts.
Divide evenly among the 12 muffin tins.
Sprinkle the remainder of the macadamia nuts over the tops of the muffin batter in the tins.
Bake at 350• for 25 minutes.
When done baking let set 5 minutes then transfer to a rack to cool completely.
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer .
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Serving: 1Muffin | Calories: 231kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 261mg | Potassium: 229mg | Fiber: 3g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 3.3mg | Calcium: 23mg | Iron: 1mg