A quiet week head of me once again. It has been happening so much lately that I am really over it. I always thought of myself as a bit of an introvert but turns out I like people. LOL. So what is a girl to do but bake yummy things to keep me company. Macadamia, coconut and banana....really what took me so long? Perfect!
Macadamia Coconut Banana Nut Muffins
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) (dairy-free) butter, melted and cooled
2 eggs
1 tsp vanilla extract
3/4 cup macadamia, chopped
1/2 cup toasted sweetened coconut
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar for a good 3 minutes or so. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and coconut with a rubber spatula. Spoon the batter into the muffin tins to fill them about 3/4 full. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature
Altitude changes for 5000ft.
added 2 tbsp flour
scant on baking soda
used 1/2 extra banana if I had one but not necessary.
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