Lime and Coconut Milk Muffins

These Lime and Coconut Milk Muffins are a great combination of flavors that complement one another! The lime adds freshness to the muffins, and the coconut milk makes them moist. The full-fat coconut milk adds enough moisture, these muffins don’t have any added oil! They also are made with whole wheat, coconut sugar, and unsweetened shredded coconut. Not only are these muffins delicious, but they are also dairy-free and vegan.

Lime and Coconut Muffin Inspiration

Lime has become one of my favorite flavors over the last couple of years! It all started when I met my husband, who is a huge Key Lime Pie fan. Because he loves lime flavors, I started experimenting with adding it to other baked goods besides pie. Like these lime and coconut muffins and my key lime chocolate chip muffins. It’s such a fresh and tart ingredient it adds so much to recipes!

If you’re a fan of the combo of coconut and lime, these muffins will be a great new treat to add to your baking.

Muffin Ingredients

• Full-fat coconut milk
• Fresh lime juice
• Whole wheat flour
• Unbleached all-purpose flour
• Coconut sugar
• Baking powder
• Fine sea salt
• Lime zest
• Vanilla extract

The ingredients are very minimal for this recipe, and healthy too. However, there are a few easy substitutions to make these customizable.

For a gluten-free version of these muffins, I recommend Pamela’s all-purpose baking mix. You will use the mix cup for cup in the recipe, and it should turn out fine!

Since coconut sugar isn’t as popular, you can also use turbinado sugar or brown sugar in place of it. Although, I highly recommend it!

Lastly, I recommend Thai Kitchen Full-Fat Canned Coconut Milk because it adds the perfect moistness and flavor without adding oil. You can buy it at either Amazon or Walmart.

Muffin Making Equipment

• 12 Cup Muffin tin
• 2 Medium mixing bowls
• Lime juicer and zester
• Measuring cups and spoons
• Whisk
• Spatula

For baking, I use my Wilton 12-Cup muffin tin. If you spray it with a little baking spray, the muffins pop right out and the clean-up is so easy. If you prefer, you could also use paper muffin liners.

Recipe Instructions

• Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with non-stick baking spray or line with paper liners.
• In a medium-sized bowl, combine the coconut milk and lime juice.
• In another medium bowl, whisk together the flour, coconut sugar, baking powder, and salt.
• Add the milk mixture, lime zest, and vanilla to the dry ingredients and whisk until blended and smooth. Scrape the sides and bottom of the bowl with a spatula.
• With a measuring cup, divide the batter evenly between the muffin tin, about ⅔ of the way full each.
• Bake in the preheated oven for 14-16 minutes or until a toothpick inserted in the center of muffins comes out clean.
• Cool 5 minutes in a muffin pan. Then move to a wire rack to finish cooling.

Recipe Notes

• Use full-fat canned coconut milk, not carton coconut milk. The muffins will be dry and dense if it’s not the proper kind.
• Store the cooled muffins in an airtight container at room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 3 months. 

I hope you enjoy these Lime and Coconut Milk Muffins! I’d love for you to comment and let me know how they turn out or tag me on Instagram!

Lime and Coconut Milk Muffins

Alyssa

These Lime and Coconut Muffins are bright in taste and a delicious combination of flavors. They are vegan, dairy-free, and easy to make!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 113 kcal

Equipment

• 12 Cup Muffin tin
• 2 Medium mixing bowls
• Lime juicer and zester
• Measuring cups and spoons
• Whisk
• Spatula

Ingredients

  

• 1 ¼ Cups Full-fat coconut milk
• 3 Tablespoons Fresh lime juice
• 1 1/4 Cup Whole wheat flour
• ½ Cup Unbleached all-purpose flour
• ½ Cup + 2 Tbps Coconut sugar
• 2 teaspoons Baking powder
• 1/4 teaspoon Fine sea salt
• 1 tablespoon Lime zest
• 1 ½ teaspoons Vanilla extract

Instructions

 

• Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with non-stick baking spray or line with paper liners.
• In a medium-sized bowl, combine the coconut milk and lime juice.
• In another medium bowl, whisk together the flour, coconut sugar, baking powder, and salt.
• Add the milk mixture, lime zest, and vanilla to the dry ingredients and whisk until blended and smooth. Scrape the sides and bottom of the bowl with a spatula.
• With a measuring cup, divide the batter evenly between the muffin tin, about ⅔ of the way full each.
• Bake in the preheated oven for 14-16 minutes or until a toothpick inserted in the center of muffins comes out clean.
• Cool 5 minutes in a muffin pan. Then move to a wire rack to finish cooling.

Notes

• Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months. 
• If using low fat or nonfat non-dairy milk in place of the coconut milk, add 3 tablespoons of coconut oil.

Keyword Coconut Milk Muffins, Key Lime Muffins, Lime and Coconut Milk Muffins, Lime Coconut Muffins