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