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    Home » Breakfast

    Tropical Muffins with Coconut-Macadamia Topping

    Published: May 16, 2009 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    I can't remember the last time I made muffins. For a while there I was becoming known as the "muffin queen" because I was making them so frequently. I will admit I have thought about them. I just haven't had the urge to actually make them. Partly because *gasp* Grumpy doesn't care for blueberry, which are my favorite, and partly because I like to make something "unique" when I can't make my favorite!

    This morning I was back on myrecipes.com and typed in banana muffins for my search. I came across this muffin that instantly appealed to me because of it's title. These are more of a healthy muffin than they sound. They are dense but still delicious. Grumpy ate 2 of them - I'm not sure if it was out of hunger or because he liked them, but they are more on the healthy side than on the sinful side.
    Tropical Muffins with Coconut-Macadamia Topping
    Cooking Light, April 2008

    Muffins:

    1 ⅓ cups all-purpose flour (about 6 ounces)
    1 cup regular oats
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 cup mashed ripe banana (about 2)
    1 cup low-fat buttermilk
    ½ cup packed brown sugar
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    1 large egg
    ½ cup canned crushed pineapple in juice, drained
    ⅓ 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 (I used light brown sugar instead)
    1 tablespoon regular oats

    **The batter tends to be looser than you expect a muffin batter to be. Don't be alarmed by this, they will still turn out wonderful!
    Preheat oven to 400°. 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, ⅓ cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.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.

    More Breakfast

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    • Cranberry Chocolate Chip Muffins
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    • Banana Coffee Cake with Praline Topping

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Lori

      May 20, 2009 at 12:23 am

      Yum, what a great idea for a muffin!

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    2 shares