Bakerita · by Bakerita | Rachel Conners★ 5.0 (2)
Macadamia Nut Coconut Banana Muffins
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 12%
CARBS 25G34% OF CAL
5G FIBER10G OTHER11G TOTAL SUGAR
FAT 21G63% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist vegan banana muffins studded with macadamia nuts and coconut, made with oat and almond flour. Gluten-free and lightly sweet, they're perfect for breakfast or a midday snack.
mainamericanbaked good🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1⅓ cups overripe bananas (mashed, about 3 medium bananas, mine weighed ~375g)
- ¼ cup almond milk (or other dairy-free milk or choice)
- ⅓ cup coconut sugar
- ¼ cup (64g) nut or seed butter of choice (I used cashew butter)
- ¼ cup (50g) coconut oil (melted)
- 2 tablespoons flax meal
- 1 cup (120g) oat flour
- 1 cup (96g) almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¾ cup toasted coconut
- ¾ cup toasted macadamia nuts (chopped)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 12%
CARBS 25G34% OF CAL
5G FIBER10G OTHER11G TOTAL SUGAR
FAT 21G63% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 135mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.