Tropical Muffins with Coconut Macadamia Topping

By Texaschef11

Ingredients

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

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 400°.

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 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

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

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