Banana, Coconut and Macadamia Nut Muffins

Saturday, 16 August 2014

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I usually like to bake something scrummy for our weekend breakfasts.  A breakfast cake of some sort, scones . . .  tea loaves, muffins.   What I bake depends totally on what I have to hand and what kind of a mood I am in.   This week I had some bananas that needed using and so I decided to bake these delicious Banana, Coconut and Macadamia Nut Muffins!

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I am a bit of an odd duck in that I actually hate eating bananas raw.  It's something to do with the texture.  They can leave somewhat of an astringent  feeling in my mouth which I am not altogether fond of, and so I usually avoide eating them raw, unless I am having rice crispies for breakfast.   A sliced banana and some brown sugar on my rice crispies and I am in cold cereal heaven.

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Bake them in a muffin or a cake however and I am all over them!  I do so love Bananas in baked goodies.   Not only does what you bake with them end up incredibly moist  . . .  but it also ends up being lower in fat.   Yep!  Yep! Yep!  If you want to save on the fat calories, just bake with bananas or apple sauce.  

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These muffins are nice and moist, low in fat and filled with the additional flavours and textures of shredded coconut and macadamia nuts!  Have I ever told you how much I love macadamia nuts?   Well, I'm telling you now!  I adore macadamia nuts!  A friend sent me some really tasty ones from Hawaii once.  I think they were honey roasted or some such. They were so delicious!  I have thought about them ever since.   Mmm mmm mmm.

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So anyways, back to these muffins.   Scrumdiddlyumptious.  They rise like a dream.   Are chock full of lovely flavours and you will love them.  I don't think they could get any better.  Bake them and you will know what I mean!

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*Banana, Coconut and Macadamia Nut Muffins*
Maked 12 medium muffins
A deliciously moist muffin filled with lovely banana and coconut flavours, and the crunch of moreish macadamia nuts!

280g of plain flour (2 cups unbleached all purpose)
60g of shredded coconut (1/2 cup)
1 TBS baking powder (yes, 1 TBS)
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp salt
65g of chopped raw unsalted macadamia nuts (1/2 cup)
125g of unsalted butter, at room temperature (1/2 cup)
100g of granulated sugar (1/2 cup)
2 large free range eggs
2 large ripe bananas, mashed (to make about 1 cup)
1 tsp vanilla extract

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Preheat the oven to 190*C/375*F/ gas mark 5.  Line a 12 medium cup muffin tin with paper lines, or butter very well.

Whisk together the flour, baking powder, soda, cinnamon, nutmeg, salt and macadama nuts together in a large bowl.
Cream the butter and sugar together until light and fluffy.   Beat  in the eggs, one at a time.   Stir in the banana and vanilla to combine well.   Pour into the flour mixture all at once.   Mix together just
to moisten the flour.  Use no more than 15 to 20 stirs.   A lumpy batter is preferred rather than a smooth one.

Spoon into the muffin cups to fill level with the top of the muffin pan.   Bake in the centre of the oven until the tops are golden brown and spring back when lightly touched.   A toothpick inserted in the centre should come out clean. (20 to 25 minutes)

Allow to cool in the pan for about five minutes, then remove to a wire rack to cool somewhat before serving.  I like mine warm with lashings of fresh butter.

Note - if you only have salted nuts, rinse them well in warm water and then dry in a warm  oven for a few minutes.

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Yes . . . that is butter.   Don't judge me.  ☺

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Did you notice the baking cups I used?   These are from Big Green Smile.   They are a part of the If You Care line of paper baking goods and are just lovely!   I've been using them all week for all of my baking needs.  None of my muffins or cookies have stuck to the paper or the pans!  (I hate it when that happens!)

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These paper baking goodies are FSC** & compostable.   Certified unbleached and totally chlorine and toxin free. (TFC)  100% bio-degradable, 100% compostable and made from recycled paper.  Excellent for baking.  No greasing needed and they are microwave safe, as well as being oven safe to 220*C/428*F.  They truly are quality with integrity.  If you would like to read more about them do check them out on Big Green Smile.  And they're non-stick!  I can tell you with impunity that they are performing beautifully and the perfect thing to use if you care about the environment and I think you do.

**Each year more than 30 million acres of natural forests are destroyed by illegal logging and land clearance.   The Forest Stewardship Council (FSC) promotes responsible forest management through a rigorous certification system of forests and forest products.

When you buy If You Care FSC Certified paper baking products you can know with assurity that the paper is from forests  that comply with the most rigorous environmental and social standards.

Jumbo Baking Cups £1.25 for 12
Large Baking Cups  £1.31 for 60
Mini Baking Cups    £1.03 for 90
Parchment Baking Sheets £2.99 for 24 pre-cut  (12.5 by 16 inch) sheets

Many thanks to Big Green Smile for sending me these lovely baking papers to try out.  Although I was sent them at no charge, any and all opinions are my own.


  1. you do not say how much sugar to use in these muffins.

  2. OOps, somehow I left it out. That is 1/2 cup of sugar, or 100g. Sorry about that! xx


  3. The coconut and nuts must really kick them up a notch..
    Love the packaging of those goods..

  4. they look delish and i may just have to make them the next time i have ripe bananas!

  5. ARen't they great Monique!

    Cindy, these would be good for Dad as there isn't a lot of sugar in them and fat. I know Bananas have a lot of sugar in them, but they also have a lot of potassium. So maybe they would be a good choice for everyone! xxoo

  6. i am going to be making these later and want to know aprox how long to bake them. i'm thinking 25-30 min?

  7. I must have been half asleep when I posted this recipe. The time is 20 to 25 minutes. Sorry about that sis! Hope you like the muffins! Xxoo


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