Banana Macadamia Nut Muffins are a unique way to use up bananas that are past their prime. The nuts add a buttery crunch to these tender and moist muffins.
These muffins represent my complete and utter failure to change. One of my goals for this year was to eat more fruits and vegetables. One of each every day. I lasted about two weeks, then the vegetables faded away.
I made an effort to carry on with fruits for a while, trying new things, most of them disgusting. But now I’ve basically given up choking down melons and force feeding myself half a banana while trying not to retch. You’re probably saying, don’t be so dramatic. It’s just a fruit. Fruits are delicious, you say. Just try them.
I’ve tried. You might as well be feeding me bugs. Drinking my fruits and vegetables is about the best I can do. Although even that is sometimes a miss. I tried a Waste Not orange, beetroot, and apple juice the other day, and it tasted exactly like dirt. Not only did they use the ugly fruits and vegetables, but it tasted like they didn’t bother to wash them first. Look, I’m just gonna be dead soon. I have t learn to accept it.
These Banana Macadamia Nut Muffins are the answer to those languishing bananas you bought when you thought you were going to thought you were going to be healthy but ended up eating pizza instead. They’re easy to make, and they have legit banana flavor, along with some crunch from buttery macadamia nuts.
By the way, to make oat flour, I just whizzed up some porridge oats in the food processor until they were relatively fine. It saved me having to run to the store.
I am who I am, and I’m not ready to change. At least something delicious could come from my failures. I hope you enjoy them.
Banana Macadamia nut muffins
- 12 ounces (about 3) overripe bananas
- 210 grams sugar
- 220 grams plain flour
- 35 grams oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 113 grams unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon almond extract
- 1 cup chopped macadamia nuts
- Preheat your oven to 350F (175C) and line your muffin tin with paper cups if its prone to sticking.
- Add your bananas and sugar to a mixing bowl, and mash them together with a potato masher or a fork until smooth.
- Add the flour, oat flour, baking soda, and salt to a large mixing bowl, and whisk gently to combine.
- In another bowl or a measuring jug, whisk together the melted butter, eggs, and almond extract. Once that’s well combined, add it to the banana mixture and whisk all that together.
- Now add your wet ingredients to your dry ingredients and gently mix it all together with a rubber spatula until just mixed. Finally, fold in your chopped nuts.
- Divide your batter between your twelve muffin cups, and bake for about 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove the muffins to a wire right right away to cool a bit. Serve warm.
Recipe from I’m Just Here for More Food by Alton Brown
Looking for more awesome muffin recipes? Try these Chocolate Toffee Muffins.