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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 29%
  • Fat: 6.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 4.3g
  • Carbohydrate: 33.3g
  • Fiber: 2g
  • Cholesterol: 19mg
  • Iron: 1.5mg
  • Sodium: 215mg
  • Calcium: 69mg

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.
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