Coconut Macadamia Nut Muffins –
There is a place for muffins and cupcakes and other baked goods at any time of day, but no one will ever say these types of muffins are the healthiest choice. If you’re looking for a healthier option, try these Coconut Macadamia Nut Muffins! They’re low in fat, low in sugar and high in protein, and the added macadamia nuts and extra coconut oil pack enough healthy fat to satiate your hunger.
Macadamia nuts and coconut oil are a perfect combination, and they make a delicious and moist muffin. Macadamia nuts are extremely high in fat and calories and intolerant people should not eat this nut. Macadamia nuts should be used in moderation, as they contain a lot of calories. Macadamia nuts are rich in unsaturated fats which are considered to be good for the heart. Macadamia nuts are also high in antioxidants and can help control blood pressure and improve cholesterol.
Sometimes you have to have a little fun with life. So, grab a box of macadamia nuts, some coconut flour, egg whites, baking powder, and vanilla extract. Then grab a muffin tin and get baking. You can make these muffins in one, two, or even three batches. But make sure you make more than enough for the one batch number you choose.. Read more about blueberry coconut muffins and let us know what you think.
They’re not too sweet, they fill you up well, and they pair well with a glass of milk or a cup of coffee.
They also freeze well, so feel free to double the recipe!
A small tip: when I make these muffins, I set aside a few chips, nuts, and coconut to sprinkle on top of the batter just before baking.
When these delectable treats are done baking, their tops are beautifully decorated!
Muffins with Coconut and Macadamia Nuts
- flour (two cups)
- 2 tblsp. baking powder
- 1 tsp. bicarbonate of soda
- 1 cinnamon sachet
- a quarter teaspoon of salt
- 1 pound of sugar
- 2 eggs
- 1/2 cup melted butter (melted)
- a quarter cup of milk
- 1 tblsp coconut oil
- 8 oz. crushed pineapple with juice in a can
- 1 1/2 cups coconut flakes (sweetened) (lightly toasting will enhance the coconut flavor)
- 3/4 cup macadamia nuts, coarsely chopped (toast first to bring out flavor)
- White chocolate chips, 3/4 cup
These coconut macadamia nut muffins are a filling breakfast, snack, or dessert option.
They aren’t too sweet. To toast the coconut flakes and nuts, I suggest using a pan. Toast over medium heat, stirring often to avoid burning. Because of the sugar in the coconut, everything occurs fast once it begins to brown. The taste of the coconut and almonds will be enhanced by toasting them. The coconut extract would obviously intensify the coconut taste, but you may easily replace it with vanilla if you want.
|Preheat the oven to 350°F and whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large mixing basin.|
|Combine sugar and eggs in a medium mixing basin. Combine the butter, milk, and extract in a mixing bowl. Crushed pineapple, toasted coconut flakes, roasted macadamia nuts, and white chocolate chips are added to the mix. Stir the wet ingredients into the flour mixture until everything is thoroughly mixed. 1/4 cup batter should be poured into cupcake tins lined with parchment paper (alternatively, you can spray with non-stick baking spray)
Cook for 20 minutes at 350°F.
These muffins are the perfect way to end a great meal. They’re moist and delicious, and an excellent way to use up some leftover macadamia nuts from a dinner party or brunch with friends. They’re also a great recipe to have on hand for a snack with a cup of tea.. Read more about berry morning muffins and let us know what you think.