Tropical Muffins with Coconut-Macadamia Topping

Photo: Randy Mayor; Styling: Leigh Ann Ross
Most monounsaturated fat in each serving comes from mild-flavored canola oil and rich macadamia nuts. Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 205
Caloriesfromfat 29 %
Fat 6.7 g
Satfat 1.7 g
Monofat 3.4 g
Polyfat 1 g
Protein 4.3 g
Carbohydrate 33.3 g
Fiber 2 g
Cholesterol 19 mg
Iron 1.5 mg
Sodium 215 mg
Calcium 69 mg

Ingredients

Muffins:
1 1/3 cups all-purpose flour (about 6 ounces)
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 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats

Preparation

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.

Note:

Jaime Harder, MA, RD,

April 2008