Yield: 15 servings
• Cooking spray
• 1/4 cup butter, softened
• 3/4 cup granulated sugar
• 4 oz. unsweetened applesauce
• 2 eggs
• 2 bananas, mashed
• 1/2 cup nonfat plain Greek yogurt
• 1-2 Tbsp. grated fresh ginger
• 1/2 tsp. vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup unsweetened shredded coconut, plus additional for topping
• 1/2 cup chopped pitted dates
• Sliced almonds, optional, for topping
Preheat oven to 375°F. Coat muffin tin with cooking spray or line with muffin liners.
In a large bowl, cream together butter, sugar and applesauce with an electric hand mixer. Add eggs, mixing after each addition. Add bananas, yogurt, ginger and vanilla extract and mix to combine.
In a medium bowl, whisk together flours, baking soda and salt. Add flour mixture into wet mixture and mix together. Fold in coconut and dates.
Fill muffin cups almost full with batter. Sprinkle additional coconut and sliced almonds on top if desired. Bake for 20-24 minutes or until a wooden tester comes out clean. Let cool for 5 minutes before removing and serve.
*Per Serving: Calories 210, Total Fat 8g (Saturated 5g, Trans 0g), Cholesterol 35mg, Sodium 160mg, Total Carbohydrate 32g (Dietary Fiber 2g, Total Sugars 17g, Includes 10g Added Sugars), Protein 4g, Vitamin D 0%, Calcium 2%, Iron 6%, Potassium 4%