Though I usually like pecan nuts in my banana muffins, I had unfortunately run out of my favorite nuts and found myself having to compromise with a bag of macadamia nuts lost in the depths of my kitchen cupboard. A quick Google search for Banana Macadamia muffins landed me on Turntable Kitchen’s blog and it was their quirky punch line rather than the muffin recipe that caught my eye. “We are young people who are both grown up and completely immature.” Since my crazy self could, wholeheartedly, relate to this largely accurate picture, I simply took the plunge and baked their super comforting banana nut muffins. One should not take life too seriously.

BANANA & MACADAMIA NUT MUFFINS

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1 1/2 teaspoons baking soda

1/4 teaspoon kitchen salt

1/4 teaspoon freshly ground nutmeg

3 large, ripe bananas, mashed

1/4 cup caster sugar

1/4 cup brown sugar

1 stick unsalted butter, melted

1/4 cup whole fresh milk

1 large egg, room temperature

3/4 cup unsalted macadamia nuts

Method:

  • Preheat your oven to 350 degrees F. Line 12 muffin cups with cupcake liners or papers.

  • Sift together the flours, baking soda, salt, and freshly grated nutmeg into a large bowl.

  • Combine the mashed bananas, sugars, butter, milk, and egg into another mixing bowl.

  • Carefully fold in wet mixture into the dry ingredients. Stir in half of macadamia nuts.

  • Divide batter among the prepared cups and sprinkle the tops with the remaining nuts.

  • Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool in pan for 5 minutes, then turn out to cool completely. Makes one dozen muffins.

Banana & Macadamia Nuts