Last week I visited Hawai'i island and I was given a private tour of a 4,000-acre macadamia nut orchard where I learned that most Macadamia nuts are hand-picked. This is pretty incredible considering roughly 50 million pounds of macadamia nuts are hand-picked from Hawai'i each year. Knowing this gives me a greater appreciation for this creamy and flavorful nut. Enjoy this recipe! I like to make these muffins for breakfast, but if you want them for dessert be sure to add chocolate chips. :)

Ingredients:

- 3 bananas (the browner the sweeter)
- 2 eggs
- 1 cup of plain greek yogurt
- 2 cup of oats (I used Bob's Red Mill GF rolled oats)
- 2-3 TBSP honey
- 1 tsp of baking soda
- 1/2 tsp salt
- 2-3 tsp cinnamon
- 1 cup crushed macadamia nuts
- 1/4 cup of dried, unsweetened coconut flakes
- cooking spray
- muffin cups (optional)
- 1/2 cup chocolate chips (optional)

Instructions:

Recipe: makes 16-18 muffins
1. Preheat oven to 400F.
2. Line muffin pan with muffins cups or not! Either way, be sure to use cooking spray.
3. Mash three peeled bananas in a large bowl then add oats and yogurt,
4. Mix together then add in eggs, mac nuts, coconut, honey, baking soda, salt, and cinnamon.
5. Bake for 18-20 minutes.
6. Let cool for 10 minutes and eat up!
*Muffins are best stored at room temperature in a container enclosed with a paper towel.