In my most recent batch of these muffins, I added shredded coconut to half of them. The ones with coconut were everyone’s favorites. The coconut adds a nice texture as well as a pleasant sweetness. They remind me of macadamia nut pancakes with coconut syrup and leave me daydreaming of Hawaii.
Ingredients
1 1/2 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/4 cup mashed bananas, roughly two ripe bananas
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter, melted
1/4 cup milk
1 egg
1 cup macadamia nuts
1/4-1/2 cup shredded coconut, optional
Mix the bananas, sugars, butter, milk and egg. Gradually add the dry ingredients to the mix. Once a batter has formed, stir in the nuts and the shredded coconut.
Spoon the batter into lined muffin tins until they are roughly 2/3 full. Bake the muffins at 350 degrees for 20-25 minutes, or until a toothpick inserted in a muffin top comes out clean.
