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.

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Servings 12muffins
Prep Time 15minutes
Cook Time 20-24minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12muffins
Prep Time 15minutes
Cook Time 20-24minutes
Submitted By Bob's Red Mill Natural Foods
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Ingredients
Ingredients
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).
Recipe Notes

If you don’t have date pieces, you can substitute with other dried fruit. Just be sure to substitute the same amount (1/2 cup).

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