Texas Lime in the Coconut Muffins Recipe - Allrecipes.com
Texas Lime in the Coconut Muffins Recipe
  • READY IN 55 mins

Texas Lime in the Coconut Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 10 muffins Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


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

Reviews More Reviews

Sep 10, 2014

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 coconut icing. Most likely won't be making again.

Aug 23, 2014

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 since more liquid is needed when using coconut flour. I didn't add the flaxseed because I didn't have it. I did use the all purpose flour amount as called for. I sprinkled the tops with coconut, so when they cooked, the coconut toasted. I am not sure what size muffin tin the recipe writer used, but I used standard cups and it made about 20 muffins and I only needed to bake them for 20 minutes.


4 Ratings

Jul 05, 2014

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 for what seems like forever. It's still good, but I wanted to make sure it stays that way, so I thought these would be a good thing to try, especially as I also have flaxseed meal to use up. These are a hearty, somewhat limey muffin. This makes 24 regular muffins, so bear that in mind if you are looking to make a small batch. You will only get a small batch if you make large muffins. With smaller muffins, I baked for about 25 minutes, which worked well. Thanks for the recipe!

Jun 02, 2014

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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  • Calories
  • 488 kcal
  • 24%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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