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These muffins pack three of my favorite ingredients—coconut flour, blueberries, and macadamia nuts—into one easy recipe. Talk about tropical bliss!
I’ll admit that macadamia nuts are one of my guilty pleasures. Because they can be particularly pricey, I only splurge on them once every few months when I’m feeling spontaneous. Here in Hawaii, macadamias are plentiful and easy to find. I’ve been savoring the prized nuts on their own as a snack to really stretch their flavor and enjoy every last bite. But they make a fantastic addition to baked goods, like these muffins, lending buttery crunch and plenty of healthy, satiating fats.
I opted to use stevia as a sweetener boost for the muffins, but if you don’t care for it, try using a few tablespoons of coconut palm sugar instead. The banana, blueberries, and small amount of agave nectar also add natural sweetness and fresh fruity flair.
Because I’m such a nut for coconut flour, I thought I’d share a few more recipes that you might like featuring this amazing ingredient:
- Banana Carob Chip Snack Bars from the Attune Foods blog
- Grain-Free Snickerdoodles from Alisa Cooks
- Coconut Flour Biscuits from Diet, Dessert, and Dogs
- Apple Struesel Muffins from Cara’s Cravings
- Chewy Apple Cider Blondies from Tasty Eats at Home
Hawaii continues to offer the perfect blend of relaxation, activity, and family time. Oceanside walks and interval workouts on the beach each morning are an invigorating way to begin the sunny days. With just over a week left in paradise, I plan on savoring each moment!
Fruity Macadamia Muffins
Makes 8 muffins
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 large eggs
1 medium ripe banana, mashed well
1 tablespoon organic agave nectar or honey
1 teaspoon finely grated orange zest
20 drops liquid stevia
1/2 cup frozen blueberries (not thawed)
1/3 cup chopped macadamia nuts
Finely shredded unsweetened coconut, for sprinkling
Preheat the oven to 350-degrees F. Line 8 cups of a standard muffin pan with paper liners.
In a small bowl, whisk together the coconut flour, baking soda, and salt. In a large bowl, whisk together the eggs, mashed banana, agave nectar, orange zest, and stevia. Stir the flour mixture into the egg mixture to thoroughly combine. Fold in the blueberries and macadamia nuts.
Divide the batter among the lined muffin cups. Sprinkle each muffin with shredded coconut. Bake for 16-18 minutes or until a toothpick inserted into a muffin comes out clean. Cool completely before serving. (Store in an airtight container in the refrigerator.)