Last updated on April 8th, 2019
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 Aloha’s superfood 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.
When Aloha sent me a few bars of their coconut-y superfood dark chocolate to bake with, I knew it needed to join forces with Alana’s macadamias for a tropical twist to a traditional banana nut muffin. If you want to escape to Hawaii too, get yourself some dry roasted macadamia nuts and Aloha dark chocolate, 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)
Aloha’s chocolate comes complete with inspiration printed right on the bars. “Bliss, Happy, Love” 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 Aloha’s 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.
Disclosure: Thanks to Aloha for sponsoring this post! As a sweet bonus, Aloha is offering Snixy Kitchen readers 20% off orders of $35 or more using the code: SNIXYALOHA. Thanks for supporting the brands that keep Snixy Kitchen cooking! 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.
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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.