Key Lime Chocolate Chip Muffins
These Key Lime Chocolate Chocolate Chip Muffins are a delicious combo of flavors! They're easy to make and offer a tasty snack!
Equipment
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Zester
- Spatula
- Muffin Tin
Ingredients
- 1 1/4 Cups Unbleached all-purpose flour
- 1/2 Cup Whole wheat flour
- 1/2 Cup Turbinado sugar
- 2 1/4 tsp Baking powder
- 1/4 tsp Fine sea salt
- 1 tsp Vanilla extract
- 1/4 Cup Fresh Key lime juice about 4 limes
- 1 Tbsp Key lime zest
- 1 Large Egg
- 1/4 Cup Coconut oil melted and cooled slightly
- 1 Cup Unsweetened almond milk
- 1/3 Cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray.
- In a large mixing bowl combine the flours, turbinado sugar, baking powder, and salt. Whisk the ingredients together.
- Zest the limes and juice them.
- In another mixing bowl, combine the lime juice, zest, vanilla, egg, coconut oil, and almond milk. Whisk to mix the ingredients.
- Pour the wet ingredients into the dry ingredients and whisk everything until it becomes smooth. Use the spatula to scrape the bottom and sides.
- Pour the batter into the muffin tin equally, about 2/3 of the way full each.
- Bake in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done.
- Remove from oven and let them cool in the tin for 10 minutes.
- Remove muffins from the tin and let them finish cooling on a plate or wire rack.
Notes
-
- The recipe makes 12 regular muffins
- The muffins can be frozen if placed in two zip-top bags and kept in the freezer for up to 3 months. Defrost on the counter when ready to use.
- The muffins can be kept in a plastic container or zip-top bag on the counter or fridge for up to 5 days.
