These are my new favourites! I’ve only made these coconut lime muffins once so far, but I’m sure I will be making them many more times again!
A pretty straightforward classic muffin recipe, with a tropical twist. Close your eyes and think lime cocktails, beaches with coconut trees, and enjoy your muffin 🙂
Ingredients coconut lime muffins (vegan)
- 1 cup all-purpose flower
- 1/2 ts baking powder
- 1/2 ts baking soda
- 1/4 ts salt
- 1/3 cup coconut oil
- 3/4 cup sugar
- 1 cup coconut milk
- 1/4 cup soy milk
- 1 ts vanille extract
- 1 ts coconut extract
- 1 tbs or more grated lime zest
- 1 cup dried shredded coconut
Preheat the oven to 180° (350°).
Put paper liners in a muffin tin (12 muffins).
In a small bowl, mix the dry ingredients: flour, baking powder, baking soda and salt.
Melt the coconut oil in a small saucepan.
In a large bowl, mix the sugar with the melted coconut oil. Add the wet ingredients: coconut milk, soy milk, vanilla extract, coconut extract and lime zest.
Add the dry ingredients to the bowl with the wet ingredients. Add the shredded coconut and mingle.
Divide the batter equally over the holes of the mufffin tin.
Bake for 23-25 minutes (untill tops are golden brown and inserted toothpick comes out clean).
Remove from oven and place on wire rack to cool.
The recipe for these vegan coconut lime muffins is based on one I found in the baking book Vegan Cupcakes take over the World, by Isa Chandra Moskowitz and Terry Hope Romero. It also has a recipe for lime butternut icing if you want to turn these into lavish cupcakes!