Magazine Monday–Tropical Muffins with Coconut Topping

I really wanted to sit down and write something witty and profound for today’s post but every time I sat down to write it turned into a rant about thoughtless last minute bakery customers and even more thoughtless neighbors. So rather than going all negative, I thought I would just tell you how good these muffins are.

Tropical Muffins with Coconut Topping

1/2 cup plus 2 1/2 tablespoons flour
1/2 cup regular oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mashed banana
1/2 cup buttermilk
1/4 cup packed brown sugar
1 TBS canola
1/2 tsp vanilla
3 TBS lightly beaten egg
1/4 cup crushed pineapple, drained
2 1/2 TBS sweetened coconut

1 TBS sweetened coconut
1 1/2 tsp sugar
1 1/2 tsp rolled oats
Preheat oven to 400 degrees. In a medium bowl, combine flour, oats, baking powder, baking soda and salt. In another medium bowl, combine mashed banana, buttermilk, brown sugar, canola oil, vanilla and egg. Add the wet ingredients to the dry ingredients and mix until just moistened. Add pineapple and coconut. Fill the muffin cups 2/3 full. In a small bowl, combine all the topping ingredients and mix well. Spoon about one teaspoon of the topping on each muffin. Bake 18 minutes or until the muffin springs back when lightly touched in the middle. Remove from the pan immediately and let cool completely on a wire rack.


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