Pineapple and Macadamia Nut Muffins

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These muffins are moist with a pleasant sweetness. I particularly love the crispy coconut and macadamia nut topping. It's unbelievably good.

190
Calories
9g
Fat
5g
Protein
12
Servings

Ingredients

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
Nutrition Information: 
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%

Preparation:

Step 1

Preheat oven to 400°.

Step 2

Coat a 12-cup muffin pan with cooking spray.

Step 3

Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl.

Step 4

Drizzle with 1 tablespoon oil; stir to combine.

Step 5

Set aside.

Step 6

In a medium bowl sift together 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.

Step 7

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.

Step 8

Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.

Step 9

Fold in pineapple and the remaining 3 tablespoons nuts.

Step 10

Divide the batter among the prepared muffin cups.

Step 11

Sprinkle with the reserved coconut topping and gently press into the batter.

Step 12

Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.

Step 13

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.

Step 14

Makes 12 muffins.

Ingredients

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
Nutrition Information: 
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%

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