Banana Macadamia Muffins
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup canola oil
- 1 cup sweetened shredded coconut
- 3 medium ripe bananas mashed
- 1 can (8 ounces) crushed pineapple drained
- 1 cup macadamia nuts coarsely chopped
- Carbohydrate 214.062043510653 g
- Cholesterol 878.525 mg
- Fat 283.515836763663 g
- Fiber 20.5414330585931 g
- Protein 46.8881000236283 g
- Saturated Fat 90.7997966740077 g
- Serving Size 1 1 dozen. (997g)
- Sodium 59182.5288301139 mg
- Sugar 193.52061045206 g
- Trans Fat 13.3394636685835 g
- Calories 3520 calories
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake at 375degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. <br><b>Freeze option: </b>Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
