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 T macadamia nuts (chopped, divided)
- 2 T canola oil (divided)
- 1 c whole wheat flour
- 1 t baking powder
- 1/4 t baking soda
- 1/8 t salt
- 1/2 t ground cinnamon
- 1 large egg
- 1 large egg white
- 3/4 c Stonyfield Organic Greek Vanilla Nonfat Yogurt
- 2 T butter (melted)
- 1/2 t vanilla extract
- 1 1/2 c diced pineapple
Calories: 190, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 25mg, Sodium: 70mg, Total Carbohydrate: 26g, Dietary Fiber: 2g, Sugars: 11g, Protein: 5g, Vitamin A: 2%, Vitamin C: 15%, Calcium: 6%, Iron: 6%
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.
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.