2 c. Doughboy multi-grain baking mix
1/2 c. firmly packed brown sugar
1/2 c. coconut
1/2 c. mashed ripe banana
8 oz can crushed pineapple in its own juice
2 tbsp. oil
1 egg

TOPPING:

1/4 c. coconut
1/4 c. chopped pecans
1 tbsp. sugar
1/4 tsp. cinnamon

Heat oven to 375 degrees. Grease bottoms only of muffin cups or line with paper baking cups. Dip measuring cup into baking mix; level off. In large bowl, combine baking mix, brown sugar, and 1/2 cup coconut. In small bowl, combine banana, pineapple, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups 3/4 full. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake at 375 degrees for 20 to 25 minutes. Cool 5 minutes. Remove from muffin cups. 1/14 of recipe; 190 calories, 9 grams fat, 15 mg. cholesterol, 140 mg. sodium.