These are delicious muffins!! They smelled great when they were in the oven too! I’ve come to the assumption that anything with coconut and banana is going to be great! As I wrote that I was instantly thinking of coconut ice cream and fried bananas at The Thai House!!! Yummy! But I digress!
I found this recipe in a Cooking Light magazine that my mom was done with. I tore it out and decided not to file it away but instead to add it to the clip of recipes that I have on the side of the refrigerator. Those are my recipes that I’m going to make soon or the recipes that I will be making for the week. We’ll just say that this recipe hung on the refrigerator for month. I had to get the ingredients and then find time to make the muffins. I don’t know why I waited so long! My favorite part about making these muffins was munching on the Macadamia nuts while I mixed ingredients. Ohh!! I miss Hawaii and those delicious chocolate covered Macadamia nuts! On to the recipe and pictures!
Tropical Muffins with Coconut Macadamia Nut Topping
source: Cooking Light
1 dozen (serving size: 1 muffin)
- 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
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.