Banana Pineapple Muffins with Macadamia Nuts #MuffinMonday

I was cleaning out my freezer the other day.  I had about 10 overripe bananas in there and also half of a bag of Macadamia Nuts.  I thought these would make a great muffin and I was right.  I have been patting myself on the back ever since.

It's time for Muffin Monday..................

Stacy of Food Lust People Love invites us to join her on the last Monday of each month in sharing a Muffin Recipe.  Muffins are a perfect food in my opinion.  They can be sweet or savory.  They can be breakfast, a side dish, a snack, or dessert.  Heck, these Curried Chicken Muffins or Ham Broccoli and Cheese Muffins can even be lunch.

I'm always anxious for more muffin recipes.  Let's take a look at what everyone baked up today......

• Banana Pineapple Muffins with Macadamia Nuts from A Day in the Life on the Farm
• Ginger & Lemon Muffins from Jolene's Recipe Journal
• Jalapeño Cheddar Muffins from Food Lust People Love
• Lemon Zucchini Muffins from Palatable Pastime
• Sourdough Apple Pie Muffins from Zesty South Indian Kitchen
• Sourdough Tangerine Muffins from Karen's Kitchen Stories

I can continue to sing praises of Muffins all day long.  They are quick and easy to make.  They are portable.  Plus they are a great way to use up the odds and ends you have in your pantry, refrigerator, and freezer.

Breads, Muffins, Banana, Pineapple, Nuts, Quick, Easy

Breakfast, Snacks

Island

Yield: 12 muffins

Author: Wendy Klik

Banana Pineapple Muffins with Macadamia Nuts

Bananas, Pineapple, and Macadamia Nuts bring a taste of the tropics to your morning.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 1/2 c. flour
• 1 c. sugar
• 1 t. cinnamon
• 1/2 t. baking soda
• pinch of salt
• 2 eggs
• 1/2 c. canola oil
• 1/2 t. vanilla
• 2 overripe bananas
• 1 (8 oz) can of crushed pineapple, drained
• 1/2 c. coarsely chopped macadamia nuts

Instructions

1. Whisk together the flour, sugar, cinnamon, baking soda and salt. Form a well in the center of these ingredients.
2. Whisk together the eggs, oil, vanilla, pineapple, and banana. Pour into the well of the dry ingredients and mix with a wooden spoon or spatula just until incorporated. Stir in the nuts.
3. Divide the batter between 12 muffin tins that have been treated with baking spray and bake in a preheated 375* oven for about 20 minutes, until a skewer inserted removes cleanly.

Nutrition Facts

Calories

300.97

Fat (grams)

14.57 g

Sat. Fat (grams)

1.63 g

Carbs (grams)

41.36 g

Fiber (grams)

2.13 g

Net carbs

39.22 g

Sugar (grams)

26.11 g

Protein (grams)

3.43 g

Sodium (milligrams)

67.55 mg

Cholesterol (grams)

27.28 mg

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