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Banana-Macadamia Nut Muffins

Banana-Macadamia Nut Muffins

Nutrition Facts
  • cal. (kcal) 276
Banana-Macadamia Nut Muffins
  • Makes: 12 servings
  • Yield: 12 Muffins
  • Prep: 15 mins
  • Bake: 20 mins at 375°F
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Ingredients

  • 1/3 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons cold butter, cut into small pieces
  • 1/2 cup salted macadamia nuts, chopped
  • 2 cups all-purpose flour
  • 3/4 cup salted macadamia nuts, chopped
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/3 cup milk
  • 1/4 cup light-brown sugar
  • 1 egg

Directions

  1. Heat oven to 375 degrees F. Coat indents of one 12-cup muffin pan with nonstick cooking spray, see Note.
Topping:
  1. In medium-size bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in nuts and set aside.
Muffins:
  1. In large bowl, whisk together flour, nuts, baking soda, pumpkin pie spice and salt.
  1. In a medium-size bowl, whisk bananas, granulated sugar, milk, brown sugar and egg. Make a well in flour mixture; add banana mixture. Stir until ingredients are just moistened.
  2. Spoon a rounded 1/4 cup of batter into each muffin cup. Evenly crumble topping over each. Bake at 375 degrees for 20 minutes or until a toothpick comes out clean. Cool in pan on rack for 5 minutes. Release muffins with a spatula and cool completely on a rack. Makes 12 muffins.

Nutrition Information for Banana-Macadamia Nut Muffins

Servings Per Recipe: 12
PER SERVING: 276 cal., 14 g total fat (4 g sat. fat), 26 mg chol., 256 mg sodium, 36 g carb. (2 g fiber), 4 g pro.

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