Thursday, June 2, 2011

Going tropical for summer...

Tomorrow I graduate from my dietetic internship and of course I had to bake for the occasion!  I am a huge fan of tropical fruits and I thought I would bring something new to the table.  (This is the first time making this recipe)

These tropical muffins feature pineapple and banana and are so easy to make! They would be wonderful warmed up in the morning for breakfast or can go as a lighter dessert.  The original recipe also included toasted macademia nuts (YUM), but I was nervous about nut allergies so I omitted them!  I also used soy milk in my recipe because I didn't have skim milk in my fridge.  (Substitutions are the most fun part about cooking... get creative!)  Since I was baking for a crowd and they were for dessert and not breakfast I made smaller muffins (about half-way up the baking cup)  These would be sooo cute as mini muffins!  They are sweet, but not too sweet... just like I like it!

Tropical Muffins with Coconut Macademia Nut Topping
My version with cute Reynold's Baking Cups!
Makes 12 large muffins


  • Muffins:
  • 1 1/3 cups all-purpose flour
  • 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 *(see tip below)
  • 1/2 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 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
  • Topping:
  • 2 tablespoons flaked sweetened coconut
  • 1 tablespoon finely chopped macadamia nuts
  • 1 tablespoon granulated sugar
  • 1 tablespoon regular oats

A tid-bit on Buttermilk: Buttermilk is a fermented dairy product with a sourish taste to it.  Most commonly the acidity is from the presence of lactic acid  from the fermentation process.  You can buy buttermilk in the grocery store... or you can do what I normally do... make it!  Then you don't feel like you have to use it up before it goes bad, and most people usually have everything they need to make it in their fridge or pantry!  To substitute for buttermilk:  Add 1 Tbsp of white vinegar, apple cider vinegar, or lemon juice to 1 cup of milk or milk-substitute (soy or rice milk)


  • 1. Preheat oven to 400°.
  • 2. 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.
  • 3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
  • 4. 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.

No comments:

Post a Comment