Texas Lime in the Coconut Muffins

Texas Lime in the Coconut Muffins

suzipen

"This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house."
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Ingredients

55 m servings 488 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
  2. Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
  3. Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
  4. Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
  5. Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Footnotes

  • Cook's Note:
  • If you want a crunch on the top, sprinkle each muffin with a bit of raw cane sugar before baking.

Reviews

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Made a 1/2 recipe & got 12 muffins. Though not really wild about these as a muffin. Both the hubby & I thought they tasted more like a cupcake and probably would be good with a lime and/or cocon...

Really good. As the recipe calls for, I used grapeseed oil, but I had WIldtree lemon grapeseed oil, so used that. Rather than the whole wheat flour, I used coconut flour, so I doubled the milk...

Pretty good. I had none of the special oils, so I just used regular old vegetable oil, and it worked just fine. I've been on a mission to use up some of the coconut I have had in the cupboard ...

Tasted great! Perfect hint of lime and coconut. I cut some of the sugar and replaced a cup of oil with a cup of applesauce. Only critique is it made way more than 10 muffins!

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