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Lime and coconut milk muffins

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!
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 113 kcal


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


  • 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


  • 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.


  • 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