Banana-Macadamia Nut Muffins

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

Ingredients

  • 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.

Topping:

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

Muffins:

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.