Tropical Muffins with Coconut-Macadamia Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
2 tablespoons flaked sweetened coconut |
1 tablespoon finely chopped macadamia nuts |
1 tablespoon granulated sugar |
1 tablespoon regular oats |
Directions:
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.
|
|