Tropical Muffins with Coconut-Pecan Topping (4 Pts)
|1 1/3 cupsall-purpose flour|
|1 cupregular oats|
|1 teaspoonbaking powder|
|1/2 teaspoonbaking soda|
|1 cupmashed ripe banana; (about 2)|
|1 cuplow-fat buttermilk|
|1/2 cuppacked brown sugar|
|2 tablespoonscanola oil|
|1 teaspoonvanilla extract|
|1/2 cupcanned crushed pineapple in juice,; drained well|
|1/3 cupflaked sweetened coconut|
|3 tablespoonsfinely chopped pecans,; toasted|
|2 tablespoonsflaked sweetened coconut|
|1 tablespoonfinely chopped macadamia nuts|
|1 tablespoongranulated sugar|
|1 tablespoonregular oats|
Tropical Muffins with Coconut-Pecan Topping (4 Pts) Preparation
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.
I like extra topping, it really adds a lot of flavor and texture.
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