Rating: 4 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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.

Jaime Harder, MA, RD
Recipe by Cooking Light April 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
1 dozen (serving size: 1 muffin)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

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

  • 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.

Nutrition Facts

205 calories; calories from fat 29%; fat 6.7g; saturated fat 1.7g; mono fat 3.4g; poly fat 1g; protein 4.3g; carbohydrates 33.3g; fiber 2g; cholesterol 19mg; iron 1.5mg; sodium 215mg; calcium 69mg.
Advertisement