Banana Coconut & Macadamia Muffins

Banana Coconut & Macadamia Muffins

Banana, coconut and roasted macadamia nuts….all my favourite flavours in one muffin! These have a lovely soft texture and are very flavoursome. Our boys thoroughly enjoy these muffins for breakfast.

I made this muffin for the first time last year and each time I’ve made them since, I’ve experimented a little with different flour combinations and ratios until I was finally happy with the texture.

I use Multix Muffin Wraps. They’re wonderful liners to use for gluten free muffins, as nothing sticks to them. It’s so disappointing when you peel off a normal paper muffin case and half of you muffin is stuck to the paper.

Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier, I have increased the tapioca starch and rapadura sugar by 3 grams, and I have reduced the sorghum flour by 5 grams. All cup measurements are firmly packed.

Makes 12 muffins


100g (3.5 ounces or ¾ cup plus 1½ teaspoons) superfine white rice flour
88g (3.1 ounces or ¾ cup minus 1 tablespoon) tapioca flour
50g (1.8 ounces or ⅓ cup) sorghum flour
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
130ml (½ cup plus 1 teaspoon) coconut oil, melted and cooled
280ml (1 cup plus 2 tablespoons) dairy free milk of choice, at room temperature
1 teaspoon (5ml) pure vanilla extract
2 large eggs, at room temperature
Stir Through
153g (5.4 ounces or 1 cup plus 1 tablespoon) rapadura sugar
120g (4.2 ounces or 1⅓ cups) shredded coconut (long coarse strands, not desiccated)
170g (6.0 ounces or ⅔ cup) mashed over ripe bananas
100g (3.5 ounces or ¾ cup) roughly chopped macadamia nuts
Sugar Topping
27g (1.0 ounces or 3 tablespoons) rapadura sugar
2 teaspoons (10ml) ground cinnamon

Preheat the oven 160C and line a muffin tin with muffin wraps.

In a small bowl combine the sugar topping ingredients and set aside.

Spread the nuts onto a baking tray and bake for 8-10 minutes or until lightly golden. Keep a close eye on them, you don’t want them to burn.  Transfer to a bowl or plate to cool.

Step 1

Sift all the dry ingredients together except the sugar and shredded coconut, stir those through after. Then make a well in the centre. In a jug, whisk together the milk, eggs and vanilla, and then pour into the well.Next, add in the melted coconut oil and mashed banana, before gently folding with a metal spoon until it’s just combined.

Step 2

Now gently stir through the cooled roasted nuts, but do not over mix.

Step 3

Fill each muffin hole right to the top

Step 4

and then sprinkle over the cinnamon sugar, it’s approximately just over ½ a teaspoon of topping per muffin.

Step 5

Bake for approximately 25-27 minutes. Once cooked allow them to sit for a couple of minutes before carefully transferring to a wire rack.

Step 6

Serve warm or at room temperature.

These muffins can be frozen and reheated in the microwave, but the sugared topping will be soft and moist.

Recipe byThe Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

4 responses to “Banana Coconut & Macadamia Muffins

  1. Pingback: Gluten-Free Raspberry White Chocolate Muffins·

  2. Pingback: Maple Banana Coffee Cake | The Gluten & Dairy Free Bakehouse·

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