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.  

Muffins:

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 

Topping:

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!