How to Make Banana Muffins with Coconut and Macadamia
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- Опубликовано: 10 сен 2022
- Test cook Becky Hays makes Bridget classic Banana Muffins with Coconut and Macadamia.
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GATHER YOUR INGREDIENTS
⅓ cup macadamia nuts, toasted and chopped fine
⅓ cup (⅔ ounce) sweetened flaked coconut, toasted
1⅔ cups (9⅛ ounces) bread flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
4-5 very ripe large bananas, peeled and mashed (2 cups)
½ cup (3½ ounces) plus 1 tablespoon sugar, divided
2 large eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract
Omg thank you! Saved me from pausing and replaying.
Thank you!
Made this today and it is just perfection. Thank you!
Thank you for the recipe!!!
I pumped up to 1/2 cup nuts and coconut and used melted butter instead. Now that's an ultimate recipe😋
These muffins look fantastic!!! I like trying different banana bread recipes and thus far, I've not had a bad one!
PS. Word of caution while shopping for the macadamia nuts: I live in California in a decently sized city of about 67,000 people and I've noticed that most of the time, whenever I've looked at purchasing plain macadamia nuts, especially those sold in the small bags displayed in the baking aisle alongside the other nuts, as opposed to those sold in the snack aisle, which are usually salted or possibly roasted, seasoned, or covered in chocolate, they are often way past their "best by" / expiration date, and as we all know, macadamia nuts are some of the most expensive nuts on the market, so just be sure to check the dates on the packages before you spend your hard-earned dollars on these tasty treats.
Happy baking everyone and thank you ATK for sharing another great recipe with all of us!!! ❤️
I loved these banana muffins! MMM. I will bake them now! Thank you ladies!
My mom's standard recipe used chopped walnuts and optional golden raisins. A wee bit of fresh nutmeg on top before going into the oven. This was another variation I came up with on my own (using AP flour) but without the sugar on top and again, a wee bit of fresh nutmeg before going into the oven.
They are UH MAZING. I love anything banana, but these are seriously turned up a notch or three. 🤩🤩🤩
Hi ATK
Thanks for sharing this banana muffin recipe.
Salutations from California
Oh my, can't wait to make these! I live in a condo and always give some to my neighbors because I know they can smell them baking. I bake early in the morning so everyone can have a fresh muffin with their coffee. Thanks Becky!
May I be your neighbour? TYIA.
ME TOO !!!!!
They look so yummy
Looks amazing 🤩
Excellent ! Yummy! , Thanks
My son loves this :) will try next weekend! Keep sharing please, love your channel!! I’m subscribed 😀
Thank you, Becky. The muffins are in the oven now ❤️
I’ve been using your Best Banana Bread recipe for muffins for years, subbing out 15% whole wheat flour, half butter and half oil (your recipe calls for all butter), and putting an oat streusel on top. Phenomenal every time. I’ll give these a go though. They seem a bit less complex!
.
5
I just made them they are so delicious and beautiful too. I was wondering what happen if I add buttermilk. Would that make any difference to the taste? One of my close friend who own a bakery shop told me the muffin will rise higher and more evenly if you let muffin batter rest for an hour in room temperature instead of just bake it right after you mix the batter.
Awesome video!
I grind my own wheat, and don't always get a moist product. I believe this one will work great! Thanks.🥰
I, too grind wheat! More flavor, waaay more nutrition! For extra moisture, I would substitute butter for the oil, and brown sugar for the white - perhaps slightly more. Most whole grain flours absorb more moisture than white flours - except for Einkorn! In another recipe, without all that banana, you could add an extra egg. For this recipe, I’d probably double the nuts & coconut.
I love a good banana muffin.
Can you use a silicone pan? Would the temperature be the same?
I bet coconut oil would taste great too
Just a tip: You can bake bananas in the oven to ripen them!!! 😁
Note: To first host with Blonde Hair and Ponytail.
Maybe you shouldn’t say everything you think. Some comments ARE NOT cute 😊 banter. Think on that.
@@smokey77able note to you: if you don't have anything nice to say keep it to yourself
@@smokey77able note to you. Stfu being rude for no reason.
This is only partially true. They have to be close to ripening for this to work. You can’t take green bananas and bake them into ripeness.
@@smokey77able 🤐 if you have nothing nice to say.
Perfect!! Wonderful!! I'm maki g these Banana Muffins!! Love You Guys!!💖🐈🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼🌼
425 degrees 14 to 18 minutes
Looking delicious!!
#foodline
Becky, can you show us how to make creamy flan? Thank you. 🌺
ATK made flan of their TV show several years ago.
If I use a different nut do the ingredients change, I have walnuts and pecans on hand?
Nothing changes
Which gluten-free flour would work best in this recipe thank you
None
This one might be tricky to substitute as they’re using bread flour which inherently has more gluten in it. ATK has a gluten-free banana bread recipe on their site which might work better.
What is the temp to bake them at?
425F or 218ºC
As always 350
@@daveklein2826 it’s in the description and video as 425. Becky explains that’s why they have a high dome.
@@lynnstlaurent6789 you can also bake normal at 350 for a little longer
Why not use coconut oil instead of vegetable oil?
Bake at 425* ? Really?? that's really high temp!
Can you sub apple sauce for the oil?
You can….but they won’t be the same.
I might sub melted butter.
@@justpeachy4938 They will have better flavor, but you might sacrifice some moisture. I would recommend half melted butter and half oil. Be sure to measure the butter after its melted though.
You have a little Anna Gasteyer/Molly Shannon vibe, going on……
should have less sugar prevent diabetes👍
Again with the vegetable oil…hmmm
And your point is? In moderation vegetable oil is OK and here you DO want a flavorless oil and no, not all refined oils are equally as bad, some are better than others due to the amount of omega 6 they may contain.
What’s wrong with vegetable oil?
@@Sweetthang9 I just did a reading/research on why to better understand things.
All polyunsaturated oils (highly refined vegetable oils) will have in varying amounts of Omega 6 fatty acids, which contain Lenolic acid has been found to contain a higher risk of heart disease. Also, these fats are more sensitive to oxidation and when in the body, can form free radicals that can cause stress damage to the body. Studies are finding we need roughly the same amounts of both Omega 3 and Omega 6 fatty acids, but our diet in the US anyway, favors Omega 6, unfortunately.
Essentially, oxidation can occur when stored on a shelf, during the cooking process, and in the body and Omega 6 has been found to increase inflamation, but some have also made the claim (unverified) that it does not.
Vegetable oils were developed in the early 1900's with the introduction of Crisco shortening in 1911. Claims then were it was "better" than saturated (animal) fats and it worked, but it is found in increasingly higher amounts in processed foods like potato chips, cookies etc. Even many savory foods like the Hungryman TV dinners may be full of it, along with sodium etc too.
Sources (one being GQ an unusual source, but it was a balanced report though) says, we can have them, but in moderation, along with using olive, avocado, coconut etc oils.
And it was found in the 1990's that oils like Canola can contain trans fats which has a direct link to heart disease.
So best to watch how much of that you consume, but until good evidence says otherwise, it's OK in moderation, as long as you get a roughly equal amount of Omega 3's too.
Hope this helps a little.
Does that upset you princess
Gonna leave out the coconut, cause, 🤮and sub in butterscotch chips and pecans instead of macadamia.