Tropical Muffins with Coconut-Macadamia Topping

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup banana ripe mashed ( 2)
• 0.5 cup brown sugar packed
• 2 tablespoons canola oil 
• 1 large eggs 
• 6 ounces flour all-purpose
• 1 tablespoon granulated sugar 
• 1 cup buttermilk low-fat
• 1 tablespoon macadamia nuts finely chopped
• 3 tablespoons macadamia nuts toasted finely chopped
• 1 cup oats 
• 1 tablespoon oats 
• 0.5 cup pineapple rings canned crushed drained
• 0.5 teaspoon salt 
• 0.3 cup coconut sweetened flaked
• 2 tablespoons coconut sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture.
4. 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.
5. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
6. Sprinkle about 1 teaspoon of topping over each muffin.
7. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pans immediately; place on a wire rack.