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Food & Recipes

Foodie 411

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Banana Coconut-Macadamia Muffins

This Recipe Is:

By Elaine Magee, MPH, RD
WebMD Recipe

Ingredients

3/4 cup
whole-wheat flour
3/4 cup
unbleached white flour
1 1/2 teaspoons
baking soda
1/4 teaspoon
salt
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

Instructions

Preheat oven to 350°F. Line 12 muffin cups with paper or foil liners.
Whisk whole-wheat and white flours, baking soda, salt, and nutmeg together in a large mixing bowl; set aside.
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.
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).

Reviewed July 16, 2012