Did you know that Macadamia nuts are hand-picked? This is pretty incredible considering roughly 50 million pounds of macadamia nuts are hand-picked from Hawai'i each year. Knowing this gives us a greater appreciation for this creamy and flavorful nut. We like to make these muffins for breakfast, but if you want them for dessert be sure to add chocolate chips.
3 bananas (the browner the sweeter)
1 cup of plain greek yogurt
2 cup of oats (we use Bob's Red Mill GF rolled oats)
2-3 tablespoons of honey
1 teaspoon of baking soda
1/2 teaspoon of salt
2-3 teaspoons of cinnamon
1 cup crushed macadamia nuts
1/4 cup of dried, unsweetened coconut flakes
muffin cups (optional)
1/2 cup chocolate chips (optional)
Preheat oven to 400F.
Line muffin pan with muffins cups (or not). Either way, be sure to use cooking spray.
Mash three peeled bananas in a large bowl then add oats and yogurt.
Mix together then add in eggs, mac nuts, coconut, honey, baking soda, salt, and cinnamon.
Bake for 18-20 minutes.
Let cool for 10 minutes.
Note: This recipe makes 16-18 muffins. Muffins are best stored at room temperature in a container enclosed with a paper towel.