Macadamia Coconut Banana Oat Flour Muffins
These tender, naturally sweetened muffins combine mashed overripe bananas with toasted coconut and chopped macadamia nuts for tropical flavor and satisfying crunch. Made with oat flour and almond flour instead of wheat, they're sweetened with coconut sugar and bound with flax meal for a wholesome twist on classic banana muffins. The cashew butter adds richness while coconut oil keeps them moist. Perfect for breakfast, snacks, or lunchboxes, these muffins freeze beautifully and reheat in seconds.
Ingredients
- 1 ⅓ cups overripe bananas, mashed
- ¼ cup almond milk
- ⅓ cup coconut sugar
- ¼ cup nut or seed butter
- ¼ cup coconut oil, melted
- 2 tablespoons flax meal
- 1 cup oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¾ cup coconut, toasted
- ¾ cup macadamia nuts, toasted, chopped
Instructions
- 1
Preheat oven to 350°F and line muffin pan with liners or grease with coconut oil
- 2
Mash bananas well in large mixing bowl using potato masher or fork
- 3
Add almond milk, coconut sugar, nut butter, coconut oil, and flax meal, stirring to combine
- 4
Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon and stir until combined
- 5
Fold in toasted coconut and chopped macadamia nuts
- 6
Divide batter between 12 muffin tins
- 7
Bake for 20-22 minutes or until toothpick comes out clean
- 8
Cool completely on wire rack
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture
Toast coconut and macadamia nuts beforehand for deeper flavor and better texture
Fill muffin cups about 3/4 full to prevent overflow while allowing proper rise
Good to Know
Store in airtight container on counter for up to 3 days, refrigerate for up to 1 week, or freeze for up to 6 months
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature or warm briefly in microwave if frozen
Common Mistakes
Don't overmix batter to avoid tough muffins
Ensure bananas are very ripe for best flavor and sweetness
Cool completely before storing to prevent condensation
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without flax meal?
Yes, substitute with 1 egg or 1 tablespoon ground chia seeds mixed with 3 tablespoons water and let sit 5 minutes until gel-like.
What if I don't have oat flour?
Make your own by grinding rolled oats in a food processor until fine, or substitute with all-purpose flour though texture will change.
How long do these keep frozen?
These muffins freeze beautifully for up to 6 months. Thaw at room temperature or microwave for 30-60 seconds when ready to eat.