Tropical Banana Muffins with Coconut Macadamia Streusel
Hearty homemade muffins filled with banana, pineapple, coconut and macadamia nuts. Brown sugar gives them just enough sweetness and buttermilk keeps them moist. You'll be on island time as you devour these delicous muffins!
Ingredients
- 1 1/3 cup whole wheat or all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup brown sugar
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons coconut oil (or canola oil)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla
- 1/3 cup sweetened coconut flakes
- 1/4 cup macadamia nuts, finely chopped
- Cooking Spray
Streusel:
- 1 tablespoon butter, softened
- 2 tablespooons flour
- 1 tablespoon quick oats
- 1 tablespoon brown sugar
- 2 tablespoons sweetened coconut flakes
- 1 tablespoon macadamia nuts, finely chopped
Instructions
- Preheat oven to 400°.
- Add flour, oats, baking powder, baking soda, and salt to a medium-sized mixing bowl. Whisk to combine and set aside.
- In a larger bowl or a stand mixer, add banana, pineapple, brown sugar, egg, buttermilk, coconut oil, coconut extract, and vanilla. Combine well.
- Slowly mix dry ingredients into wet mixture until just combine. Fold in coconut flakes and macadamia nuts.
- Prepare a 12 muffin tin by spraying with cooking spray. Spoon batter into muffin cups (fill to top).
- Prepare streusel by combining all ingredients in a small bowl. Use fingers or a fork to press and combine ingredints together. Sprinkle about 1 teaspoon streusel on top of each muffin.
- Place in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean. If muffins get too dark before middles are done, lightly place a sheet of foil on top until they are done. Remove muffins from pan and cool on a wire rack.
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