The candied ginger in this recipe gives these muffins a certain ' zing', and the coconut marries well with the bananas. The recipe makes a dozen and a half large muffins. Start by pre-heating your oven to 375 degrees F. and preparing the muffin tins by lining them with with parchment cups. If unavailable, simply grease and lightly flour the muffin tins.
In a large mixing bowl, blend in the following dry ingredients:
2 cups all purpose flour
1/2 cup sugar
1 1/2 baking soda
1 teaspoon salt
1/4 cup finely chopped candied ginger
1/2 cup shredded coconut
1 1/2 cup bran
In a separate mixing bowl add the wet ingredients:
1/2 cup sunflower oil or vegetable oil
2 cups mashed ripe bananas
Whisk until creamy and add to the dry ingredients. Mix until moistened and spoon into the prepared muffin tins. Bake for 20 minutes.