Pineapple, Coconut, & Mango Muffins

adapted loosely from WW Online

Servings - 12   Serving Size - 1 muffin   Points Plus per serving - 4 points+
Calories - 150.8   Total Fat - 3.6g   Carb. - 30.6g,   Protein - 3.1g,   Fiber - 1.6g

1 cup unbleached, all purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh chunky mango puree
1/2 cup lowfat buttermilk
1 egg
2 TBS. unsalted butter, melted
1/4 cup crushed pineapple, packed in juice, drained
1/2 cup sweetened coconut,  reserve 2 TBS. for topping

1.  Peel and large dice a fresh mango.  Put pieces into food processor and puree until chunky, but not completely smooth.  Measure out 1 cup.  Set aside.  ( Eat the rest if there is any!  YUM!)
2.  Preheat oven to 400 degrees F.  Prepare muffin tin by placing paper liner in wells or spraying each well with cooking spray.  
3.  In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt.  In another bowl or a 4 cup glass measure ( what I used ) combine the buttermilk, egg, melted butter, and  reserved mango puree.  Make a well in the dry ingredient bowl, and pour the buttermilk mixture into center and mix until just moistened.  Fold in the crushed pineapple and the coconut ( minus 2 TBS.)  
4.  Spoon into prepared muffin wells filling to about 3/4 of the way full.  Sprinkle with reserved coconut.  Bake for 20 - 22 minutes or until golden brown.  Cool in pan for 5 minutes after removing from oven, then cool on wire rack until completely cool.