pineapple coconut muffins
Ingredients:
  • (1 1/3 cups) all-purpose flour
  • (1 cup plus 1 Tbsp.) regular oats
  • (1 tsp.) baking powder
  • (1/2 tsp.) baking soda
  • (1/2 tsp.) salt
  • (2) ripe bananas, mashed
  • (1 cup) low-fat buttermilk
  • (1/2 cup) packed brown sugar
  • (2 Tbsp.) canola oil
  • (1 tsp.) vanilla extract
  • (1 large) egg
  • (1/2 cup) canned crushed pineapple (in juice), drained
  • (1/3 cup plus 2 Tbsp.) flaked sweetened coconut, divided
  • (4 Tbsp.) macadamia nuts, finely chopped (3 Tbsp. toasted)
  • (1 Tbsp.) granulated sugar
Servings

12

Breakfast

Pineapple Coconut Muffins

These tropical muffins are filled with banana, pineapples, coconut and toasted macadamia nuts.

Preparation Time

About 15 minutes

Cook Time

About 18 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray a standard muffin pan with cooking spray.
  2. 2In a large bowl, stir together flour, 1 cup oats, baking powder, baking soda and salt. Use your hand to make a hole in the center of the mixture.
  3. 3In a medium bowl, mix together bananas, buttermilk, brown sugar, oil, vanilla and egg. Pour into the hole you created, stir to combine. Add pineapple, 1/3 cup coconut and toasted nuts.
  4. 4In a small bowl, combine 2 Tbsp. coconut, 1 Tbsp. macadamia nuts, granulated sugar and 1 Tbsp. oats. Fill each muffin cup evenly with batter and coconut topping.
  5. 5Bake 18 minutes, until spongey. Cool on a wire rack and serve.

Nutritional Information

Serving Size: 1 muffin



Amount Per Serving:

  • Calories 205
  • Total Fat 6.7 g
  • Total Carbohydrate 33.3 g
  • Protein 4.3 g
  • Cholesterol 19 mg
  • Sodium 215 mg
  • Fiber 2 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.