Ingredients
Banana Macadamia Nut Muffins
- ¼ cup Crushed pineapple drained
- ¼ cup Sweetened shredded coconut
- ½ cup Banana mashed
- ¼ cup Vegetable oil
- 1 Egg
- ½ tsp Vanilla extract
- ¼ cup Granulated sugar
- ½ tsp Ground cinnamon
- ⅛ tsp Salt
- ¼ tsp Baking soda
- ½ cup All-purpose flour
- ¼ cup Macadamia nuts chopped (plus more for topping optional)
Fruit
- 1 cup Fresh fruit e.g. sliced banana, pineapple chunks, or strawberries
Strawberry Oat Milk Smoothie
- 1 cup Strawberries fresh or frozen, hulled
- 1½ cups Oat milk cold
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- ½ cup Ice optional
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line or grease 2 muffin cups per serving.
- Prepare the muffin base: In a mixing bowl, combine crushed pineapple, shredded coconut, and mashed banana.
- Add wet ingredients: Stir in vegetable oil, egg, and vanilla extract until well blended.
- Mix in dry ingredients: Add sugar, cinnamon, salt, and baking soda. Stir to combine.
- Add flour and nuts: Gently fold in the flour, then stir in chopped macadamia nuts. Do not overmix.
- Fill muffin tin: Divide batter evenly into the prepared muffin cups. Top with additional chopped nuts, if desired.
- Bake the muffins: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
- Make the smoothie: In a blender, combine strawberries, oat milk, maple syrup, vanilla extract, and ice if using. Blend until smooth and creamy, about 45–60 seconds. Adjust sweetness and consistency as needed.
- Serve the muffins with fruit and smoothie.
Nutrition
Calories: 716kcal | Carbohydrates: 124g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 439mg | Potassium: 790mg | Fiber: 9g | Sugar: 82g | Vitamin A: 1019IU | Vitamin C: 82mg | Calcium: 339mg | Iron: 5mg
Banana Macademia Muffins
Ingredients
Banana Macadamia Nut Muffins
- ¼ cup Crushed pineapple drained
- ¼ cup Sweetened shredded coconut
- ½ cup Banana mashed
- ¼ cup Vegetable oil
- 1 Egg
- ½ tsp Vanilla extract
- ¼ cup Granulated sugar
- ½ tsp Ground cinnamon
- ⅛ tsp Salt
- ¼ tsp Baking soda
- ½ cup All-purpose flour
- ¼ cup Macadamia nuts chopped (plus more for topping optional)
Fruit
- 1 cup Fresh fruit e.g. sliced banana, pineapple chunks, or strawberries
Strawberry Oat Milk Smoothie
- 1 cup Strawberries fresh or frozen, hulled
- 1½ cups Oat milk cold
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- ½ cup Ice optional
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line or grease 2 muffin cups per serving.
- Prepare the muffin base: In a mixing bowl, combine crushed pineapple, shredded coconut, and mashed banana.
- Add wet ingredients: Stir in vegetable oil, egg, and vanilla extract until well blended.
- Mix in dry ingredients: Add sugar, cinnamon, salt, and baking soda. Stir to combine.
- Add flour and nuts: Gently fold in the flour, then stir in chopped macadamia nuts. Do not overmix.
- Fill muffin tin: Divide batter evenly into the prepared muffin cups. Top with additional chopped nuts, if desired.
- Bake the muffins: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
- Make the smoothie: In a blender, combine strawberries, oat milk, maple syrup, vanilla extract, and ice if using. Blend until smooth and creamy, about 45–60 seconds. Adjust sweetness and consistency as needed.
- Serve the muffins with fruit and smoothie.
Nutrition
Calories: 716kcalCarbohydrates: 124gProtein: 13gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 82mgSodium: 439mgPotassium: 790mgFiber: 9gSugar: 82gVitamin A: 1019IUVitamin C: 82mgCalcium: 339mgIron: 5mg
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