These muffins are moist with a pleasant sweetness. I particularly love the crispy coconut and macadamia nut topping. It's unbelievably good.
| 1⁄4 | c | unsweetened coconut |
| 3⁄4 | c | all-purpose flour (plus 2 tablespoons, divided) |
| 1⁄2 | c | brown sugar (plus 2 tablespoons, divided) |
| 5 | tbsp | macadamia nuts (chopped, divided) |
| 2 | tbsp | canola oil (divided) |
| 1 | c | whole wheat flour |
| 1 | tsp | baking powder |
| 1⁄4 | tsp | baking soda |
| 1⁄8 | tsp | salt |
| 1⁄2 | tsp | ground cinnamon |
| 1 | large egg | |
| 1 | large egg white | |
| 3⁄4 | c | Stonyfield Organic Vanilla Greek Yogurt |
| 2 | tbsp | butter (melted) |
| 1⁄2 | tsp | vanilla extract |
| 1 1⁄2 | c | diced pineapple |
Preheat oven to 400°.
Coat a 12-cup muffin pan with cooking spray.
Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl.
Drizzle with 1 tablespoon oil; stir to combine.
Set aside.
In a medium bowl sift together 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl combine 1/2 cup brown sugar, 1 tablespoon oil, egg, egg white, yogurt, butter and vanilla and beat until well blended.
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
Fold in pineapple and the remaining 3 tablespoons nuts.
Divide the batter among the prepared muffin cups.
Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Makes 12 muffins.