Yum! For breakfast, brunch, or snack, these muffins are good! Make them vegan by substituting the egg.

Recipe by Catherine Pla

Yields 12 muffins

Macadamia Coconut Banana Muffins

1⁄3 c chopped roasted macadamia nuts
1⁄3 c toasted sweetened flaked coconut
2 T sparkling sugar, for topping
1 c all-purpose flour
2⁄3 c bread flour
1 T baking powder
1⁄2 t baking soda
1⁄4 t kosher salt
4 ripe bananas, mashed
2 eggs, lightly beaten (vegan: use an egg replacer, or 1⁄2 c applesauce)
1⁄3 c melted coconut oil, cooled (or avocado or canola oil)
2 t vanilla bean paste or extract
3⁄4 c granulated sugar

Preheat the oven to 400 degrees. Butter or spray a 12-muffin pan or use paper liners.

Combine the chopped macadamia nuts with the coconut and stir to combine. Remove 2 tablespoons to a separate small bowl to use for the topping. Add the sparkling sugar to the reserved 2 tablespoons of macadamia/coconut topping and set aside for later.

Combine the flours, baking powder, baking soda, and salt in a large bowl. Whisk them together to combine.

In a medium bowl, stir together the bananas, eggs, oil, and vanilla. Add in the sugar and whisk until smooth.

Add the dry ingredients to the wet, folding until just mixed. Fold in the macadamia coconut mixture (not the reserved topping). Spoon the batter into the muffin cups, filling 3⁄4 of the way. Sprinkle the topping mixture on top of each muffin.

Bake for 15-18 minutes, checking doneness by inserting a toothpick or cake tester, which should come out mostly clean. Add 5 minutes at a time, if they need to bake more, checking after each 5 minute interval.

Remove from the oven and let cool on a wire rack.