You will certainly feel my enthusiasm once you taste these muffins. I orginally found the recipe on Tropical Traditions coconut recipe website (which is great for inspiration), but have never made a recipe from there before. I never make a recipe from someone I don't know, or a blogger I don't respect. I've done it before, and they don't work out. Anyways! So these muffins looked so great, and after looking at the ingredient list I figured they couldn't go wrong, so I whipped up these muffins. I am so glad I did! They are moist, with just the right texture and not overloaded on any one ingredient. My favorite thing is that you can make these in one bowl quite easily, then pop them into the oven and you've got some delicious muffins to share!
I made some minor changes to the recipe, like subbing coconut water vinegar for lemon juice, since it's what I had on hand, and I didn't toast the coconut before adding it to the batter, since that would just be another step. I've also found that the recipe makes 14 muffins, so you'll need more than one muffin tin. Head over to thepaleomom.com for the original recipe!
Banana Macadamia Muffins.
makes 14 muffins
2/3 cup macadamia nuts of choice, chopped
2/3 cup unsweetened coconut flakes
1 cup blanched almond flour
¼ cup organic coconut flour - source
3 ripe bananas, peeled and mashed
2 eggs, room temperature
1/3 cup raw creamy honey
1/3 cup organic coconut oil, melted and cooled
¾ tsp baking soda
½ tsp unrefined sea salt
1 tsp coconut water vinegar or apple cider vinegar or lemon juice
1 tsp vanilla extract
To make your muffins:
1. Preheat your oven to 350 degrees convection. Take out 2 muffin tins and place muffin liners inside.
2. In a large bowl, add nuts, coconut, flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, bananas, honey, coconut oil, vinegar, vanilla; mix again to combine.
4. Drop by tablespoons into the muffin tins. Fill 14 muffins full. *This will make 14 full sized muffins as long as there is no batter eaten in the process.
5. Bake for about 30-35 minutes, rotating the pans at 20 minutes for best results. Let cool in pan for 5-10 minutes. Then move muffins to a cooling rack, which helps to firm up their bottoms. Enjoy!
These muffins can be frozen or refridgerated! I recommend storing them in the fridge, versus the countertop before eating. Be sure to share these with your family and friends, they're quite tasty!