Pour wet ingredients into dry ingredients and stir until combined. If using, fold in shredded coconut and chopped macadamia nuts.
Pour the batter into the prepared muffin tin, filling each tin about two-thirds full.
Bake for 20–25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips
For a fun twist, add a teaspoon of ground cinnamon or ginger for a little spice. If you don’t like macadamia nuts, you can substitute chopped walnuts or pecans. Feeling fancy? Try adding a handful of white chocolate chips to the batter. And for a healthier version, replace half of the flour with whole wheat flour and reduce the sugar by a third.
