Banana-Macadamia Nut Muffins

A moist and flavorful banana-nut muffin with a distinctly tropical twist. If you really want to splurge, omit the applesauce and increase the butter to 1 stick (1/2 cup). This recipe is very versatile. Add chocolate chips instead of the nuts. Use pecans or walnuts in place of the macadamias or add in coconut.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon cinnamon
• 1 1⁄4 cups  mashed ripe bananas (about 3 large)
• 1⁄2 cup sugar
• 1⁄4 cup  firmly packed dark brown sugar
• 1⁄4 cup unsalted butter, melted
• 1⁄2 cup applesauce
• 1⁄4 cup milk or 1⁄4 cup buttermilk
• 1  large egg
• 1  cup  unsalted macadamia nuts, toasted, chopped
•  turbinado sugar (optional)

Directions

1. Preheat oven to 350°F
2. Grease twelve muffin cups or line with muffin papers.
3. Sift first 4 ingredients into large bowl.
4. Combine bananas, both sugars, butter, applesauce, milk and egg in medium bowl.
5. Mix into dry ingredients.
6. Fold in half of nuts.
7. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts and a little turbinado sugar (the sugar is optional).
8. Bake until muffins are golden brown and tester inserted into center comes out clean, about 20-25 minutes.
9. Transfer muffins to rack and cool.