Its been a while!

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 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


1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray


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, 1/3 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.


  1. says

    I think everyone knows I’m on a year-long coconut kick. Coconut in a muffin is the best, ever. and on the tops of the muffin too.

    I don’t think I’ve ever met someone who did not like blueberry muffins–maybe we should have your hubby checked. LOL

  2. says

    I’ve only made muffins once and they were rock hard! Totally my fault, I was trying to make super healthy muffins and didn’t use any fats. Can’t wait to try again though! Looks yummy!

  3. says

    LOL. I’ve been thinking muffins as well! Great minds and all that. I certainly am intrigued with these! Macadamia, coconut, banana, pineapple…oooh, I think I hear ocean waves and palm leaves….

  4. says

    These muffins are calling my name. I love the pineapple in there, it must add much flavor and moistness. They look fantastic and sound so tropical:)

  5. says

    Blueberry are my favorite, too!! I love those muffins, and these banana ones look fabulous, too. Glad to see that you’re making muffins again :) Sorry I’ve been away from blogging/commenting for so long. I just finished up with my exams and am finally getting around to my google reader :) Everything looks delicious!

  6. says

    After reading the name of the muffins I can totally see why these grabbed you. Mmmm, sounds good, looks good,and healthish? I’m in!

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