Name: Coconut Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 cup Lime Juice ((note 1) ); 3/4 cup Canned Coconut Milk ((note 2)); 1/2 cup Light Olive Oil ((note 3)); 1 cup Unrefined Cane Sugar ((note 4)); 1 cup Unsweetened Desiccated Coconut ((note 5)); 2 teaspoons Lime Zest (Optional); 1 teaspoon Vanilla Extract; 2 cups Self-Rising Flour ((note 6)); 1/4 teaspoon Salt (Optional)

These Coconut Muffins are a super-easy muffin recipe made with no refined sugar, no eggs, and no dairy.

I love simple muffin recipes, like my Easy Blueberry Muffins and Yogurt Muffins but I also love the taste and flavors of coconut so I decided to make these simple coconut lime muffins.

I’ve included the whole recipe just below, but don’t miss all my tips and step-by-step pictures further down!

Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a handful of ingredients for this recipe. Here’s how to pick and swap them.

Lime Juice – This adds a tangy flavor that balances the sweetness of the coconut. Lemon or pineapple juice also work.
Canned Coconut Milk – It brings moisture and a rich coconut flavor to the muffins. Packaged coconut milk, almond milk, or oat milk are fine, but the muffins will be less moist.
Light Olive Oil – This contributes to the moistness of the muffins and provides a healthier fat option compared to butter. Canola oil or melted coconut oil also work. If using coconut oil, ensure it is not cold to prevent lumps.
Unrefined Cane Sugar – This sweetens the muffins. Coconut sugar, demerara sugar, or brown sugar are fine. For a lower sugar option, use ¾ cup.
Unsweetened Desiccated Coconut – It adds coconut texture and flavor. Unsweetened shredded coconut also works for more texture.
Lime Zest – This enhances the lime flavor and adds a fresh aroma.
Vanilla Extract – Vanilla provides a warm, sweet flavor that complements the coconut and lime.
Self-Rising Flour – This ensures they rise. To make your own, combine all-purpose flour and baking powder.
Salt – This balances the sweetness and enhances the other flavors.

How to Make Coconut Muffins

Let me share how to make these muffins in a few pictures.

Pour all the ingredients into a large mixing bowl.

Stirring Coconut Muffin batter with a spatula.

Stir the batter with a spatula.

When just combined, prepare a muffin tin with muffin cups.

Pour the batter into the tin and bake them for 25-35 minutes at 350 °F (180 °C).

Carine’s Baking Tips

This recipe is super simple, but I have a few more tips for you to make them perfect every single time.

Coconut Oil Boost – Swap olive oil for melted coconut oil to intensify the coconut flavor. Remember to use room-temperature coconut milk to prevent lumps.
Pineapple Twist – Substitute lime juice with pineapple juice for a different tropical flavor profile.
Sugar Alternatives – Use coconut sugar or unrefined cane sugar for a healthier sweetener option. Coconut sugar will darken the crumb.
Texture Variation – Use shredded coconut instead of desiccated coconut for a coarser texture.
Even Distribution – Use an ice cream scoop to ensure even distribution of batter into the muffin tins.
Zest Enhancement – Use a microplane to finely zest the lime, maximizing the release of essential oils for a stronger flavor.
Juice Precision – Strain the lime juice to remove pulp and seeds, ensuring a smooth batter.
Flour Folding – Gently fold the flour into the wet ingredients to avoid overmixing, which can lead to tough muffins.
Cooling Crucial – Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy.