Tropical Muffins with Coconut Macadamia Topping

By BARBIE

Ingredients

• 6 ounces all-purpose flour (about 1 1/3 cups)
• 1 cup regular oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe banana (about 2)
• 1 cup low-fat buttermilk
• 1/2 cup packed brown sugar
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup canned crushed pineapple in juice, drained
• 1/3 cup flaked sweetened coconut
• 3 tablespoons finely chopped macadamia nuts, toasted
• Cooking spray
• Topping--
• 2 tablespoon flaked sweetened coconut
• 1 tablespoon finely chopped macadamia nuts
• 1 tablespoon granulated sugar
• 1 tablespoon regular oats

Details

Servings 1

Preparation

Step 1

Preheat oven too 400.

To prepare muffins, weigh or 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 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

To prepare topping, combine 2 tablespoons coconut and remaining ingredients in a small bowl.

Sprinkle about 1 teaspoon topping over each muffin. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from muffin pans immediately; place on a wire rack.