BANANA MACADAMIA MUFFINS

Banana Macadamia Muffins image

These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup macadamia nuts, coarsely chopped

Steps:

Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.