Fruity Macadamia Muffins

February 23rd, 2012 at 4:04 pm
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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:

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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.)

Comments

  1. Oh my, these sound spectacular! I love macadamias.

  2. Beautiful muffins, Hallie! And so evocative of Hawaii. It truly does sound like a paradise. . . perfect place to have some healthy muffins. :)

  3. Oh perfect timing on these babies! Tropical muffins for a tropical vacay! I love it.

  4. HEather Brandt said on February 24, 2012 at 12:56 pm

    Any way I could sub honey for stevia? We can’t use stevia with my son’s current diet restrictions.

  5. Just bought some coconut flour and liquid stevia. Can’t wait to try these !

  6. Heather Brandt: Yes, I think you could substitute 1-2 tablespoons of honey or agave nectar for the stevia.

  7. Why do the blueberries need to be frozen? I have some dried blueberries that I am hoping to use up, and I was thinking they would fold into this recipe just fine. Thoughts?

  8. Emily: Yes, dried blueberries would work fine. You just want to keep frozen berries frozen if you use them so that they don’t turn to mush when you fold them. :)

  9. These muffins look delicious and would be a great compliment to my smoothie at breakfast. I look forward to trying them. Thanks so much for sharing!

  10. What a delightful site. Maybe you have been asked this numerous times, can you replace eggs in a recipe with coconut flour? I have a son who can’t have eggs, gluten , dairy, soy, flax, chia seeds. We use standard egg replacer powder. I was hoping maybe one of your readers, or you may have input. I too enjoy coconut flour, but need expertise in replacing eggs. thank you again for such an insightful blog. We are soaking our nuts, waiting to make amazing strawberry muffins.

    • Kathy: Good question! I have yet to find a good egg replacement formula to use in recipes based on nut flours. But if I ever do come up with something, I will for sure be posting it here! :-)

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.