BANANA-WALNUT MUFFINS 

 *BANANA MUFFINS WITH COCONUT & MACADAMIA  

this recipe is from cooks illustrated-MOM is giving her * for a delicious recipe

***These are the best

BE sure to use bananas that are very heavily speckled or even black; less-ripe bananas will produce dry muffins with less flavor.  You can substitute thawed frozen bananas; be sure to add any juice that is released as the bananas thaw.  

I'm giving you my favorite, which is the Banana with Coconut & Macadamia nuts  but you can substitute in and use other combinations that you like: Walnuts, chocolate chunks, sesame seeds, or Peanuts.

Bake at: 425 degrees

Makes: 12 muffins

1 2/3 cups (9 1/8 ounces) bread flour

1 Tlb baking powder

1/2 tsp. baking soda

1/2 tsp. table salt

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4-5 very ripe large bananas, peeled and mashed (2 Cups)

1/2 cup (5 ounces) plus 1 tablespoons sugar separated in another dish for sprinkling on after baking

2 large eggs

1/3 cup vegetable oil

2 tsp. vanilla extract

1/3 cup finely chopped toasted macadamia nuts-toasted- keep 2 Tlb. in separate bowl

1/3 cup sweetened flaked coconut -toasted

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1.  Adjust oven rack to middle position and heat oven to 425 degrees.  Grease or insert muffin papers into     12 - cup muffin tin. 

2.  Whisk flour, baking powder, baking soda, and salt together in medium bowl.

3.  Whisk bananas, 3/4 cup sugar, eggs, oil, and vanilla in mixer and combine.

4.  Add flour mixture and whisk until fully combined.  

5.  Stir in toasted macadamia nuts and coconut.

6.  Scoop batter into muffin tin.  Aprox. 1/2 cup batter per cup; cups will be very full

7.  Sprinkle the tops with 1 Tlb. sugar and 2 Tlb. macadamia nuts

8.  Bake until tops are golden brown and toothpick inserted in center comes out clean, 14-18 mins

9.  Let muffins cool in muffin tin on wire rack for 10 mins.  Remove muffins from tin and let cool