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!
Coconut Chocolate Chunk Banana Macadamia Nut Muffins {gluten-free}
Ingredients
- 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
- 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 Aloha superfood dark chocolate
- 5 tablespoons grated coconut, lightly toasted*
Instructions
- 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.
Notes
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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Karen @ The Food Charlatan -
Dude, Macnuts?? How come I never thought of that?? Although it really is so fun to say macadamia, so I don’t know why we need an abbreviation :) I’ve been wanting to try out coconut flour, these look like the perfect project! I love the shot with all the muffins lined up.
Sarah Menanix -
Coconut flour is a scary beast, but I’m glad I finally got Amy’s help to tackle it! Thank you so much Karen! :*
Sarah -
These look fantastic! Your pictures are gorgeous and I’m dying to have one of these muffins right now!
Sarah Menanix -
Thank you so much Sarah! <3
Tieghan -
Alana is one of the sweetest people. SO nice of her to send you all those goodies and yes, I SO want to be on a plane to Hawaii right now…but these muffins will do since they include chocolate and coconut (my favorite combo!)!
Also, YAY for a girl! :)
Sarah Menanix -
Amen – she’s one fabulous friend! Let’s go to Hawaii, k?? ;)
Also – Thank you so much!
Ashley @ A Lady Goes West -
Hi Sarah! First of all, so excited for your BUN in the oven! Second of all, I’m actually taking my first trip to Hawaii next week. We’re going to Maui, and I have macadamia nut pancakes on my list of “must eats.” These muffins are getting me extra excited! Woohoo!
Sarah Menanix -
Yay! Thank you so much Ashley! Dude – you’re the second person this week telling me they’re going to Maui in a week – I’m suuuuper jealous. Have the best trip!
Lorena -
These look mouth watering! Wouldn’t mind turning on the oven for them either no matter how hot it is.
Yiipyy for a girl!! I have a boy and a girl and I love both, haha.
Sarah Menanix -
Thanks Lorena! Of course we’d be excited about both, but now that we know it’s a girl, it all feels more real…like it’s a real human!
Lorena -
I know what you mean. We named our kids as soon as we knew what gender they were. We announced it to friends and family right away. It was set in stone from week 20ish and that absolutely makes it a real human :D
nicole ~ cooking for keeps -
Yay for girls!!! SO exciting, congrats!!!!!! I happen to have all the ingredients (minus the aloha chocolate) in my pantry/fridge for this. SO happening! I’ve been craving banana bread like crazy lately and this is just perfect!
Sarah Menanix -
Hehe – hooray! I 100% support turning on the oven to make muffins right now!
heather @french press -
I could SO use a Hawaiian get-a-way right about now, but I would settle for a muffin or two with my morning coffee – and CONGRATS on the baby girl :)
Sarah Menanix -
Thanks Heather! I’d totally share the muffins…except we ate them alllll. Nomnomnom.
Tina @ Just Putzing Around the Kitchen -
Can’t wait to meet Baby Girl Menanix!!!!! And these muffins look delish – I demand you send me some immediately :D
Sarah Menanix -
They’d be a pile of mush and nuts by the time they arrives. I say you make some yourself;) Baby Girl Menanix already feels so spoiled by your love!
Amy | Club Narwhal -
Sarah, yes, please! Let’s all board a plane to Hawaii right this minute. But I guess I”ll just have to be satisfied with the tastes of that fine state with these beautiful muffins :)
Sarah @ Sarah's Bake Studio -
These look positively divine! I also love your pictures. Pinned! :)
todd wagner -
You knocked it out of the park with these muffins, Sarah!! STUNNING! I’m pretty sure I could live off these for (insert unrealistic length of time here). And I agree, Alana is the BEST!! So sweet of her..
I can’t wait our little girls to meet, play, and bake together with their talented mamas, while their dads do dishes and cleanup pet hair :)
Sarah Menanix -
Thanks so much Todd! I should have stolen some bananas from you so I could make you another batch! I hope our little girl is half as cute as Fiona ;)
Natalie @ Obsessive Cooking Disorder -
yum what fun words on the chocolate and great overhead shots. Congrats on having a baby girl (girls are better hahaha!) Fiance wants 4 boys so he can have a basketball team, and I’m like nope, I need a girl to go shopping with
Sarah Menanix -
Hahaha – four boys?! Ack – sounds like a handful! I agree – you def. need a girl too;)
Amy @ Thoroughly Nourished Life -
Congratulations on your little girl! (I would have said the same for a boy, but I love your SIL’s response!).
These muffins are just what a mama growing a precious bundle needs, or a non-mama like me who is merely growing into her stretchy pants ;) I love the combination of chocolate and coconut and I can’t wait to try these muffins. I just know my Dad is going to love them too!
Sarah Menanix -
Thank you so much Amy! <3 I'm totally growing into my stretchy pants too;) No judgments here if you eat half a dozen by yourself;)
Sharon @ What The Fork Food Blog -
How did I miss your epic announcement?! CONGRATULATIONS! That’s so exciting, I’m so happy for you! Girls are SO much fun! I just went back and read your announcement post – morning sickness can suck it. I had it so bad with both my girls it lasted until I was around 25 weeks both times :-/ Hopefully you’ll be feeling better soon!
Sarah Menanix -
Hehe – thanks Sharon!! Oh man – I hope things get better soon and don’t last 25 weeks! It’s been better the past couple of days since it’s been a little cooler, but dang, that heat really brings it back!
Amanda - RunToTheFinish -
Ok not only are your muffins way too beautiful to end up in my kitchen, but i’m dying for that chocolate :) I swear I can cook, but my baking never looks very pretty!
Sarah Menanix -
Duudde – that chocolate is swoonworthy – I vote you get your paws on some ASAP! Also – thank you so much! These muffins make themselves pretty, so I’m certain they’d show off for you too:)
Alana -
Hi, I love you. And these. And that you’re having a BBGURL. Also, I want all of these!!!!!! xoxoxooxoxooxoxoxo
Sarah Menanix -
Hi to you. I love you. And your nuts. I owe you the best care package ever. <3
Kristi @ My SF Kitchen -
I would LOVE a Hawaiian vacation right now!! And I would also love one of these muffins *drool*
Gwen Watson -
These classic Hawaiian flavors make a delicious muffin! The fact that they’re gluten free is an even bigger bonus. I like to drizzle my muffins with melted chocolate after they come out of the oven.
Claudia | The Brick Kitchen -
Oh my goodness these muffins look heavenly – LOVING that streusel topping! And the white painted board you have photographed them on – that overhead shot with the muffins in a line is gorgeous <3
Kathleen @ Yummy Crumble -
These look amazing! I’m in love with the flavors you chose. I bet they worked together beautifully :)
Laura (Tutti Dolci) -
That golden and crumbly topping is beyond, I love these muffins!
Diane -
Hi Snix,
I’m just finding this recipe and so excited to try. I wonder if you think I could successfully switch for a xanthan gum replacement. I found one offered by Pamela’s Products.
Love your blog,
Diane
Sarah Menanix -
Actually, I think you could leave the xanthan gum out here if needed! The result will be a little bit less chewy and fluffy, but there’s enough sweet rice flour in the recipe to act as a binder. No need for a pricey xanthan gum replacement!