What’s Mother’s Day without muffins? They’re easy for kids to help with. They’re easy to make ahead or the morning of. You can make a lot of them if you have company, and they save well (so Mom has breakfast to feed the kids for the rest of the week). These muffins are a twist on traditional banana muffins as they contain macademia nuts. If you were really feeling adventurous, I bet you could add a bit of coconut, or at the very least coconut extract, to make a kind of pina colada muffin. Yum!

Banana- Macademia Nut Muffins

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about
25 minutes. Transfer muffins to rack and cool.