Coconut Mango Muffins with Candied Ginger

This exotic combination of dried mango and candied ginger is so good you’ll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.

Original recipe makes 1 dozen muffins

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 cup flaked coconut
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup applesauce
1 (6 ounce) container plain coconut milk yogurt
2 tablespoons skim milk
1 tablespoon vegetable oil
1 tablespoon honey, or more to taste
1/2 cup chopped dried mango
8 (1 inch) pieces crystallized ginger, finely chopped
2 tablespoons flaked coconut

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  3. Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  4. Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
  5. Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

Nutrition

Calories: 163 kcal
Carbohydrates: 25.7 g
Cholesterol: 35 mg
Fat: 6 g
Fiber: 2.1 g
Protein: 3.3 g
Sodium: 240 mg

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