Imagine biting into a muffin that's like a decadent dessert and a morning pick-me-up rolled into one irresistible package! These Banana Mocha Macadamia Nut Muffins are not just another boring breakfast—they're a flavor explosion that will transform your entire morning routine. With the rich depth of cocoa, the creamy sweetness of ripe bananas, and the luxurious crunch of macadamia nuts, these muffins are about to become your new obsession. Get ready to elevate your baking game and impress everyone from family to brunch guests with this show-stopping recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped macadamia nuts
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the chopped macadamia nuts and chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with melted chocolate for extra decadence before serving.
Tips
- • Use very ripe bananas for maximum sweetness and moisture • Don't overmix the batter—mix just until ingredients are combined to keep muffins tender • Make sure your baking soda is fresh for optimal rise • Let ingredients like eggs and butter come to room temperature before mixing • Use an ice cream scoop for perfectly uniform muffin sizes • Check muffins a few minutes early to prevent over-baking • Allow muffins to cool slightly in the pan to help them set • Store in an airtight container to maintain freshness for 2-3 days
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 55mg
