Coconut Ginger Muffins

Coconut Ginger Muffins

We love the combination of fresh ginger and coconut, so we're just crazy about these Coconut Ginger Muffins! Bananas, dates, and almonds also add to the unique flavor of these tender and delicious muffins.
Servings
12 servings
Prep time
15 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

  • 1/2 cup Butter (1 stick or 4 ounces) at room temperature
  • 1 cup White Sugar
  • 2 Eggs large
  • 1/2 cup Full Fat Yogurt
  • 1/2 tsp Vanilla Extract
  • 3 Bananas large, mashed
  • 1 tsp Fresh Ginger grated
  • 2 cups Unbleached White All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Unsweetened Shredded Coconut
  • 1/2 cup Date Pieces see notes
  • Coconut and Almond slices for topping before baking, optional

Instructions

  1. Preheat oven to 375°F. Butter each cup of a muffin tin, and set aside.
  2. In a mixer fitted with the paddle attachment, cream the butter and sugar for several minutes until light and fluffy. Add eggs one at a time, being sure to fully incorporate after each addition. Add yogurt, vanilla, bananas and grated ginger.
  3. In a separate bowl, mix flour, baking soda and salt and whisk to combine. Fold dry ingredients into wet ingredients and then add coconut flakes and date pieces. Gently fold again to fully incorporate.
  4. Spoon the batter into the muffin cups so each cup is about 2/3 full. Sprinkle more coconut on the top of each muffin, along with some sliced almonds (optional).
  5. Bake for 20-24 minutes (or until a toothpick comes out clean).

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