Banana-Macadamia Nut Muffins

Banana-Macadamia Nut Muffins
Servings: 12 Yield: 12 Muffins Prep 15 mins Bake 375°F 20 mins


  • 1/3 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons cold butter, cut into small pieces
  • 1/2 cup salted macadamia nuts, chopped
  • 2 cups all-purpose flour
  • 3/4 cup salted macadamia nuts, chopped
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/3 cup milk
  • 1/4 cup light-brown sugar
  • 1 egg

Make It

1. Heat oven to 375 degrees F. Coat indents of one 12-cup muffin pan with nonstick cooking spray, see Note.


2. In medium-size bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in nuts and set aside.


3. In large bowl, whisk together flour, nuts, baking soda, pumpkin pie spice and salt.

4. In a medium-size bowl, whisk bananas, granulated sugar, milk, brown sugar and egg. Make a well in flour mixture; add banana mixture. Stir until ingredients are just moistened.

5. Spoon a rounded 1/4 cup of batter into each muffin cup. Evenly crumble topping over each. Bake at 375 degrees for 20 minutes or until a toothpick comes out clean. Cool in pan on rack for 5 minutes. Release muffins with a spatula and cool completely on a rack. Makes 12 muffins.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 276, Fat, total (g): 14, chol. (mg): 26, sat. fat (g): 4, carb. (g): 36, fiber (g): 2, pro. (g): 4, sodium (mg): 256, Percent Daily Values are based on a 2,000 calorie diet.