Monday, December 17, 2012

Banana, Macadamia, Coconut and Cinnamon Muffins

Banana, Macadamia, Coconut and Cinnamon Muffins
Picture from foodiebaker.
Image Credit: Jasline

Banana, Macadamia, Coconut and Cinnamon Muffins

“This seemed like a really long list of ingredients but don’t worry it’s really easy to put this cake together! Starting with all ingredients at room temperature, it only takes 5 minutes to measure them and another 5 minutes to mix them together – and then they’re ready to be baked! You’ll get some absolutely soft, fluffy, moist and delicious muffins, so do give these muffins a try!” Jasline


1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3/8 cup packed brown sugar

5/8 cup mashed, about 2 medium very-ripe bananas, mashed

3 ½ tablespoons extra-virgin olive oil

1 tablespoon dark rum

¼ cup dried flaked coconut

¼ cup sour cream / plain yogurt

1 teaspoon vanilla extract

1 egg  

¼ cup macadamia nuts, chopped

½ tablespoon caster sugar

½ teaspoon cinnamon


Preheat the oven to 350°F.

Line 9 muffin tins with muffin cups.

Combine the flour, baking powder, baking soda, salt and brown sugar in a small bowl.

Combine the mashed bananas, oil, rum, coconut, yogurt, vanilla and egg in a large mixing bowl 
with a large wooden spoon, mixing well after each addition of ingredient.

Stir in the flour mixture.

Scoop ¼ -cup full of batter into the muffin.

Sprinkle with nuts, caster sugar and cinnamon.

Bake the muffins for 18 – 20 minutes in the preheated oven until a skewer inserted into the 
center of the muffin comes out clean.

Cool the muffins on a wire rack.

Serve them warm or at room temperature.

Store the muffins in a container in the refrigerator for up to 3 days.

Reheat them at 210°F for 5 – 10 minutes.

Yield 9 muffins.

Enjoy this recipe and many more when visiting foodiebaker.

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