Tropical Muffins with Coconut-Macadamia Topping

By golfrn9

Ingredients

• Muffins:
• 1 1/3 c. all-purpose flour (about 6 oz)
• 1 c. regular oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c. mashed ripe banana (about 2)
• 1 c. low-fat buttermilk
• 1/2 c. packed brown sugar
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1 large egg
• 1/2 c. canned crushed pineapple in juic, drained
• 1/3 c. flaked sweetened coconut
• 3 tbsp finely chopped macadamia nuts, toasted
• Cooking spray
• Topping:
• 2 tbsp flaked sweetened coconut
• 1 tbsp finely chipped macadamia nuts
• 1 tbsp granulated sugar
• 1 tbsp regular oats

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400 degrees
2. TO prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl: add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 c coconut, and 3 tbsp nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tbsp coconut adn the remaining ingredients in a small bowl.
4. Sprinkle about 1 tsp of topping over each muffin. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in center. Rremove muffins from pans immediately; place on a wire rack.