Coconut Macadamia Banana Muffins

November 20, 2011 in Categories: by

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Both my daughters love bananas, but eating half a banana is a common occurrence.  So, we tend to have alot of leftover bananas in our house.  I take all those half bananas, peel them, and toss them into a resealable plastic bag in my freezer.  When I have the equivalent of 3 bananas, I make paleo banana muffins.  Here is my favorite variation (yield: 12 muffins):

Ingredients:

1.    Preheat oven to 350F.
2.    Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.
3.    In a medium bowl, combine almond flour, coconut flour, salt and baking soda.  In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.
4.    Pour wet mixture over dry mixture and stir to combine.  Add toasted macadamia nuts and coconut.
5.    Spoon batter into greased muffin tin and bake for 30 minutes.



Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

I made these muffins this weekend. I think they are now my favorite banana muffin and I’ve tried an assortment of almond, coconut, & rice flour banana muffin recipes. These are nicely sweet and moist and I love the added coconut flavor. I substituted the pecans I had on hand and used palm shortening instead of butter. They puffed up like a normal muffin and are a lovely golden color. Very yummy – thanks for sharing your recipes!

Hi! I love this recipe! Do you think I could substitute unsweetened applesauce for the bananas for someone who doesn’t like bananas. I tried the apple “oat” muffins but wasn’t a big fan of the texture. Thanks!

I absolutely love this recipe! My second batch is currently in the oven since these don’t last long with my paleo and non-paleo roommates. Thanks for sharing!

These are my husbands new FAVORITE Paleo muffin. Thank you! I love them, too.

I make a batch, wrap them individually in foil, and freeze them or they’d be gone in a day around here!

Were you the one submitting this on Tropical traditions website? That’s where I originally found the recipe! I made it and am going to blog about them, so I figured I could use the direct source :)

in baking there are many things you can successfully use in baking t replace eggs. check out some of the ideas at http://www.betternutrition.com/egg-substitutes/food/goglutenfree/1224
To replace 1 egg use one of the following:
*1 tablespoon ground flax seed in 3 tbsp water – let sit 5 minutes.
*1 tbl chia see in 3 tbsp water – let sit till gelled like egg
*3 Tbs. or ¼ cup fruit or vegetable purée and add roughly ½ tsp. more baking powder to compensate for the egg’s leavening effect
*Combining an acidic substance, such a lemon juice (or vinegar), with baking soda, which is alkaline, produces leavening action in baked goods. For a cake or sweet bread, try 2 Tbs. lemon juice mixed in the liquid cake ingredients, and 1 tsp. baking soda mixed with the dry ingredients. When you whisk the liquid and dry ingredients together, mix quickly, and pop into the oven to get a baked good that rises without the eggs.

Delicious! We made these yesterday and they are so moist and delicious, I couldn’t wait to have one for breakfast. The texture is terrific and my kids like them!

Is it okay to substitute whole milk for the coconut milk if we are eating dairy? These look amazing, I’m always trying to come up with breakfast ideas for my husband who grabs and eats on his way to work.

This recipe calls for coconut oil, but not coconut milk, as far as I can see rereading it. I just made them and didn’t use any milk, otherwise this might be a fail! HA.

Thanks Amy Jo, I did read the oil as coconut milk and that would have been a big fail. I’m making them today with coconut oil and can’t wait to taste!

Sarah has not prepared this recipe with almonds instead of macadamia nuts, but you can certainly try. If you do, please leave another comment to let us know how they turned out. — Tamar, Sarah’s assistant

Sarah has not made this specific recipe without nuts. However, she does have several other nut free recipes for baked goods. You can view them here: http://www.thepaleomom.com/category/recipes/paleo-baked-goods/nut-free-baking All AIP recipes are nut free, you can view them here: http://www.thepaleomom.com/category/recipes/aip-friendly All of the recipes in The Paleo Approach Cookbook (available in May) will be nut free. You can learn more about teh cookbook here: http://www.thepaleomom.com/about-the-paleo-mom/the-paleo-approach-cookbook — Tamar, Sarah’s assistant

Sarah has not made this specific recipe without nuts. However, she does have several other nut free recipes for baked goods. You can view them here: http://www.thepaleomom.com/category/recipes/paleo-baked-goods/nut-free-baking All AIP recipes are nut free, you can view them here: http://www.thepaleomom.com/category/recipes/aip-friendly All of the recipes in The Paleo Approach Cookbook (available in May) will be nut free. You can learn more about teh cookbook here: http://www.thepaleomom.com/about-the-paleo-mom/the-paleo-approach-cookbook — Tamar, Sarah’s assistant

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