Last updated on February 21st, 2021
Is anyone else dreaming about jet-setting off to Hawaii right about now? These coconut chocolate chunk banana macadamia nut muffins are like a trip to Hawaii all rolled into one fluffy morsel. (Say that title ten times fast). They’re filled with melty pockets of dark chocolate and studded with dry roasted macadamia nuts straight from a Hawaiian farm.
After parting ways from a tea and pastry date this spring, Alana of Fix Feast Flair and I exchanged about a billion emoji texts dreaming about a future girl’s trip to her home state of Hawaii. A short while later, a care package from Hawaii showed up on my doorstep! She went and bundled up some of her neighbor’s jam, her Aunty’s macadamia nuts, and other local goodies to make me feel like I went on a tropical vacay right along with her. She wins all the friend awards.
With Alana’s macadamias, I wanted to put a tropical twist on a traditional banana nut muffin. If you want to escape to Hawaii too, get yourself some dry roasted macadamia nuts and make these muffins pronto. (Then spend a full day eating all of Alana’s Hawaiian dishes…and probably these hapia ube cheesecakes too…swoooon)
This chocolate’s “Bliss, Happy, Love” message expresses exactly how we feel right now because…drumroll…we just learned that our little #cheesebaby-on-the-way is a girl!
A few weeks ago, I was texting with my sister-in-law-to-be after one of our ultrasound appointments when she wrote, “Let me know when they tell you it’s a girl. :) If it’s a boy it will take me a month or two, but I will come around.” (She was mostly joking about this – She’d love the baby no matter what, but we’ve had lots of conversations about how hard boy’s names are!)
To tell the family the news this weekend, we texted a picture of a teal dress with funky leggings (in a group message because that’s how we roll). Here’s what we got back:
Brother: So a boy?
Mom: So excited! Of course I would’ve been just as excited if it was a boy!
Sister-in-law: Not me I am so relieved.
Kiddingnotkidding…And this is why we keep her around.
We were so giddy on our news that I didn’t even mind turning on the oven when our house was already a sweltering 85°F inside to celebrate with these muffins. For my first foray into coconut flour, these muffins are a godsend.
The bananas make them ultra-moist, while the flour and leaveners keep them light and fluffy. (Thanks for Amy and Alanna for their coconut flour support!) Coconut flour enhances the coconuty sweetness from dark chocolate chunks, and mixed up with bananas and macadamia nuts, then topped with more roasty toasty macnuts and coconut flakes, these muffins taste like a bite of Hawaii.
- 1/4 cup + 2 tablespoons coconut flour
- 1/4 cup + 2 tablespoons gluten-free oat flour
- 1/4 cup + 2 tablespoons millet flour
- 1/4 cup sweet rice flour (different from "white rice flour" or "brown rice flour")
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
- 1½ cup mashed up or puréed banana (from about 4 overripe bananas)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract (I use Rodelle Organics vanilla extract)
- 1/2 cup sugar
- 3 tablespoons honey
- 3/4 cup chopped dry roasted macadamia nuts, divided
- 3.5 ounces bittersweet chocolate, chopped
- 5 tablespoons grated coconut, lightly toasted*
- Preheat oven to 350ºF.
- In a medium bowl, whisk together the coconut flour, oat flour, millet flour, sweet rice flour, xanthan gum, nutmeg, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl using a hand mixer), combine the mashed banana, vegetable oil, eggs, and vanilla extract. Whisk on medium-low speed until smooth.
- Add the sugar and honey and mix thoroughly to combine.
- Gradually add the dry ingredients to the banana mixture, mixing on medium low until thoroughly combined.
- Add 1/4 cup of chopped macadamia nuts and all of the chopped chocolate and mix to combine.
- Divide the batter among 14 lined muffin tins, filling each cup about ¾ full.
- Toss the remaining chopped macadamia nuts with the toasted coconut and sprinkle it on top of each muffin.
- Bake for 28-30 minutes, or until a toothpick stuck in the middle comes out clean.
- Transfer to a wire rack to cool.
Grated coconut: The coconut I use is much more fine than "shreds," but regular shredded coconut will work. The result will just have a different texture. I get mine in the bulk section at the produce market, but I did see some at the major supermarket in the organics aisle where all the Bob's Red Mill products are - this is different for every grocery store, but just grab the one that's got the finest shreds of coconut.