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.
Servings 12 muffins
Ingredients
- 1⅓ cups overripe bananas mashed, about 3 medium bananas, mine weighed ~375g
- ¼ cup almond milk or other dairy-free milk or choice
- ⅓ cup coconut sugar
- ¼ cup (64g) nut or seed butter of choice I used cashew butter
- ¼ cup (50g) coconut oil melted
- 2 tablespoons flax meal
- 1 cup (120g) oat flour
- 1 cup (96g) almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¾ cup toasted coconut
- ¾ cup toasted macadamia nuts chopped
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners or grease with coconut oil.
- 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.1⅓ cups overripe bananas, ¼ cup almond milk, ⅓ cup coconut sugar, ¼ cup (64g) nut or seed butter of choice, ¼ cup (50g) coconut oil, 2 tablespoons flax meal
- Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in the coconut and macadamia nuts.1 cup (120g) oat flour, 1 cup (96g) almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ teaspoon cinnamon, ¾ cup toasted coconut, ¾ cup toasted macadamia nuts
- Divide between the 12 muffin tins. Bake for 20-22 minutes, or until a toothpick comes out clean.
- Once done, let cool completely on a wire rack.
- 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!
