Coconut Muffins

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 302.6kcal

Author: Carine Claudepierre

Ingredients

¼ cup Lime Juice (note 1)
¾ cup Canned Coconut Milk (note 2)
½ cup Mild-Flavor 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)
¼ teaspoon Salt Optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
Cut the limes in half, squeeze their juice to get the amount needed. Grate some of zest if you want to add some to the batter. Remove any lime seeds from the juice if some dropped. Set aside.
In a mixing bowl, add lime juice, canned coconut milk, olive oil, sugar, desiccated coconut, and vanilla extract. Whisk to combined.
Fold in the self-rising flour, salt and lime zest if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean and golden brown outside.
Let the muffins cool down completely on a cooling rack.

Notes

Note 1: You can also use lemon juice or pineapple juice.

Note 2: You can also use packaged coconut milk, almond milk, or oat milk, but the muffins will be less moist.

Note 3: Any low-flavor oil can be used, like canola oil or melted coconut oil. If using coconut oil, do not put it in contact with cold milk, or it forms lumps and firms up the batter.

Note 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Note 5: You can also use unsweetened shredded coconut for more texture.

Note 6: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe will not work with almond flour or oat flour.

Storage: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, and thaw at room temperature the day before.

Nutrition