Coconut Mango Muffins with Candied Ginger
This 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.
all-purpose flour
1
cup
whole wheat flour
½
cup
brown sugar
¼
cup
flaked coconut
½
cup
baking powder
1
tablespoon
salt
½
teaspoon
eggs
2
applesauce
¼
cup
plain coconut milk yogurt
1
(6 ounce) container
skim milk
2
tablespoons
vegetable oil
1
tablespoon
honey, or more to taste
1
tablespoon
chopped dried mango
½
cup
crystallized ginger, finely chopped
8
(1 inch) pieces
flaked coconut
2
tablespoons
 Preheat oven to 375 degrees F (190 degrees C).
  Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  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.
  Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.
