Today I have a delicious and healthy recipe to share with y'all, Blueberry Macadamia Muffins. One of my goals for March was to get in the kitchen and try new recipes. I whipped up these muffins with a healthy spin which ended up being perfect for breakfast or an afternoon snack. The macadamias and coconut on top give it a sweet, tropical twist.
I know these look like typical muffins but are packed with nutritional value. Instead of oil the recipe uses banana to keep the batter moist. Also, here is only 1/2 cup sugar in the entire batch! So these babies are not as sweet and sugar laden as store-bought muffins. What truly makes these muffins are the macadamia nuts which add a savory tropical twist. They taste indulgent but are the perfect treat when your craving something sweet. Add a smear of peanut butter or fruit spread for extra deliciousness.
Ingredients
1 banana
1 large egg
1 large egg white
3/4 cup nonfat buttermilk, (see Tip)1 and 3/4 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, divided
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries
5 tablespoons chopped macadamia nuts, divided
1/4 cup unsweetened coconut
Directions
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with paper liners or cooking spray.
2. Mash banana and combine with eggs and buttermilk. Set aside.
3. Whisk together brown sugar, flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add vanilla, nuts and blueberries; stir just to combine.
4. Divide the batter among the prepared muffin cups. Sprinkle with coconut and gently press into the batter.
5. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Tips
Buttermilk: If you don’t have buttermilk on hand you can combine milk with 1 tablespoon milk and let stand for 10 minutes before using.
Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. I freeze them and then grab a muffin out the night before and let it thaw in the fridge overnight before enjoying for breakfast.
