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Banana Coconut-Macadamia Muffins

Banana Coconut-Macadamia Muffins
This Recipe Is:

WebMD Recipe

  • 3/4 cup
    whole-wheat flour
  • 3/4 cup
    unbleached white flour
  • 1 1/2 teaspoons
    baking soda
  • 1/4 teaspoon
  • 1/8 teaspoon
    ground nutmeg
  • 1 1/4 cups
    mashed ripe bananas, about 3 large
  • 1/3 cups
    sugar-substitute, or other sugar alternative for baking
  • 1/3 cups
    packed dark brown sugar
  • 3 tablespoons
    canola oil
  • 1/2 cup
    low-fat milk or fat-free half-and-half, plus 1 tablespoon
  • 1 large
    egg higher omega-3, if available
  • 1/2 cup
    coarsely chopped roasted or toasted macadamia nuts
  • 1/2 cup
    flaked or shredded coconut
  1. Preheat oven to 350°F. Line 12 muffin cups with paper or foil liners.
  2. Whisk whole-wheat and white flours, baking soda, salt, and nutmeg together in a large mixing bowl; set aside.
  3. Add bananas, sugar-substitute and brown sugar, canola oil, milk, and egg to another large mixing bowl and beat or stir until completely blended. Pour banana mixture into the dry ingredients in mixing bowl and stir until just combined.
  4. Fold in macadamia nuts and coconut. Fill each muffin cup using a 1/4-cup measuring cup. Bake until muffins are golden brown and tester inserted in center comes out clean (about 25 minutes).
Nutritional Information

Makes: 12 muffins
  • Calories194
  • Protein4 g
  • Carbohydrates26 g
    • Dietary fiber2.2 g
  • Fat9 g
    • Saturated fat2 g
  • Cholesterol18 mg
  • Sodium222 mg
  • Calories from Fat42%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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