Wednesday, April 8, 2009

Tropical Muffins

Now these are the kind of muffins that scream summer!  So why not get in the mood with a little tropical flavor.  My mom is visiting today from MI, and they just got snow this week!  I know it's April! Why do you think we always live in warmer climates now!   Anyways I thought this would be a nice welcome to the warm weather.  This is a cooking light recipe, so yes it's even somewhat healthy for you.  

1 1/3 cup all purpose flour
1 cup regular oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 2)
1 cup low fat buttermilk
1/2 cup packed brown sugar
2 T. canola oil
1 tsp. vanilla
1 large egg, slightly beaten
1/2 cup canned crushed pineapple in juice, drained   
1/3 cup flaked sweetened coconut
3 T. chopped macadamia nut, toasted 

2 T. flaked sweetened coconut
1 T. chopped macadamia nuts
1 T. sugar
1 T. regular oats

  1. Preheat oven to 400.
  2. To prepare muffins, lightly spoon flour into measuring cups; level with a knife.  Combine flour and next 4 ingredients in a large bowl.  Make a well in center of flour mixture.  Combine banana and next 5 ingredients in a medium bowl; add to flour mixture, stirring just until moist.  Stir in pineapple, 1/3 cup coconut, and 3 T. macadamia nuts.  Spoon batter into muffin cups.
  3. To prepare topping, combine 2 T. coconut and remaining ingredients in a small bowl.
  4. Sprinkle about 1 tsp. topping over each muffin.  Bake at 400 for 18-20 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately, place on a wire rack to cool.  

The VERDICT:  They are a little surprise for breakfast tomorrow, so I will let you know.  They look great though, and would be pretty to serve at a brunch.

Calories: 205 per muffin!