Tropical Muffins with Coconut-Macadamia Topping

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. 1. Preheat oven to 400°.
2. 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. 3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. 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.