One-bowl healthy banana macadamia coconut muffins

One-bowl healthy banana macadamia coconut muffins

Today was a major fail day in the kitchen. Don’t worry, these muffins are the exception! I really wanted to experiment with making healthy veggie waffles. 10 minutes of scraping out the bits of my waffle iron later, I decided to chuck it into a veggie scramble. So not all bad, just not the way I had planned.  I will win the veggie waffle battle, though. One day.

FruitPie-3But thankfully, I had nearly perfected this recipe weeks before and was able to give it another go of recipe testing and decided that this was a total win. Essentially made from fruit and nuts, these muffins pack so much flavor and can be made in a little over 30 minutes. FruitPie-4Not to mention you can throw all of the ingredients into one bowl and/or food processor. Who doesn’t love  easy-to-clean up baking?FruitPie-5

And to boot these have:

No added sugars (not even dates!)
No refined flours
No oils

I’ll have what she’s having. FruitPie-7I knew this recipe was good to go on the blog when my neighbor came knocking on my door asking if we had any banana muffins left. Score! I (reluctantly) gave her my last 2. Throw on some cashew or almond butter and omgeeeeeeee sooooo amazeballs.

Banana macadamia coconut muffins

  • Servings: 12 muffins
  • Time: 35mins
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3 very ripe large bananas
1/4 c. unsweetened applesauce
2 eggs
2 tsp. vanilla extract
1 c. blanched almond flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. rolled oats (sub with more coconut flakes if looking for a grain-free version)
1/2 c. chopped macadamia nuts
1/2 c. unsweetened shredded coconut

Preheat oven to 375˚F and use liners to line the muffin tin.
In a large bowl, mash bananas with a fork until well smashed. Add in applesauce, eggs, & vanilla and beat until well combined. Add the almond flour, cinnamon, baking powder, and salt and beat on medium. (You could also put all of the ingredients in a food processor or blender, too!) Fold in remaining ingredients. Evenly pour batter into cupcake molds. Bake for 18-20 minutes. Check with a fork or cake tester to make sure that it is done in the middle. (Fork will come out clean when they are done). Allow to cool fully before removing from cupcake liners. Store in a sealed container.


1 Comment

  1. Yum! Those look like a great snack to pull out and munch on! I hope you check out (maybe follow;) my blog… Wheat, rice, oat free, and it’s full on creative whole-food recipes!

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