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Tropical Muffins with Coconut-Macadamia Topping
Tropical Muffins with Coconut-Macadamia Topping

Tropical Muffins with Coconut-Macadamia Topping

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Muffins:
1 1/3 cups all-purpose flour
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 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
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Let's Make It
1
Preheat oven to 400 degrees F. 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.
2
To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl. Sprinkle about 1 teaspoon of topping over each muffin.
3
Bake for 18 minutes of until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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