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
- JalapeƱo 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
Banana Pineapple Muffins with Macadamia Nuts
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
- Whisk together the flour, sugar, cinnamon, baking soda and salt. Form a well in the center of these ingredients.
- 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.
- 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
300.97Fat (grams)
14.57 gSat. Fat (grams)
1.63 gCarbs (grams)
41.36 gFiber (grams)
2.13 gNet carbs
39.22 gSugar (grams)
26.11 gProtein (grams)
3.43 gSodium (milligrams)
67.55 mgCholesterol (grams)
27.28 mg
Great use of your freezer stash of bananas, Wendy! You have motivated me to have a look through mine. Bet your tropical combo was like sunshine on chilly days!
ReplyDeleteIt was Stacy, thanks.
DeleteBringing a little bit of the tropics to your breakfast table! These sound wonderful.
ReplyDeleteThanks Karen.
DeleteI also am a hoarder of frozen bananas. I love the tropical spin on these!
ReplyDeleteThanks Jolene. Give them a try. I think you will love them as much as we.
DeleteThis banana pineapple muffins with macadamia nuts looks delicious love this combo.
ReplyDeleteThanks Swathi.
DeleteI made these to share with my baby, so I completely omitted sugar and nuts, and used half whole wheat flour. Still turned out amazing!
ReplyDeleteThe one "issue" I had is that the recipe made more than 12 muffins for me. I filled them quite full but still had a lot of batter left. I have only one 12-cup muffin tin so I baked the remainder in a small cake pan.
I'm glad they turned out well for you. I'm glad the banana and pineapple added enough sweetness that omitting the sugar worked.
Delete