Tropical Muffins

Yield: 1 dozen 

Ingredients:

-1 ⅓ cups flour

-1 cup oats

-1 tsp. baking powder

-½ tsp. baking soda

-½ tsp. salt

-1 cup mashed ripe banana

-1 cup buttermilk

-½ cup packed brown sugar

-2 Tbs. canola oil

-1 tsp. vanilla

-1 egg

-½ cup canned crushed pineapple

in juice, drained

-⅓ cup flaked sweetened coconut

-3 Tbs. finely chopped pecans, toasted

Topping:

-2 Tbs. flaked sweetened coconut

-1 Tbs. finely chopped pecans

-1 Tbs. granulated sugar

-1 Tbs. oats

-Preheat oven to 400 degrees

-Combine flour (lightly spooned into measuring cups) and next 4 ingredients in a large bowl; make a well in center of flour mixture. Combine banana and next 5 ingredients in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, ⅓ up coconut, and 3 Tbs. nuts. Spoon batter into 12 muffin cup coated with cooking spray. 

-To prepare topping, combine 2 Tbs. coconut and remaining ingredients in a small bowl. 

-Sprinkle about 1 tsp. of topping over each muffin. Bake for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately; cool on a wire rack.