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These Macadamia Nut Coconut Banana Muffins are tender, moist, and perfectly sweet for breakfast. Slathered with a little jam or nut butter, these gluten-free and vegan banana muffins make a wonderful snack or breakfast that will keep you satiated for hours.

Macadamia Nut Coconut Banana Muffins

These Macadamia Nut Coconut Banana Muffins are tender, moist, and perfectly sweet for breakfast. Slathered with a little jam or nut butter, these gluten-free and vegan banana muffins make a wonderful snack or breakfast that will keep you satiated for hours.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Rachel

Ingredients

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
  2. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, nut butter, coconut oil, and flax meal, stirring to combine.
  3. Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in the coconut and macadamia nuts.
  4. Divide between the 12 muffin tins. Bake for 20-22 minutes, or until a toothpick comes out clean.
  5. Once done, let cool completely on a wire rack.
  6. Store leftovers in an airtight container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!