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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
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.
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