Coconut Lime Muffin

Fulfilling Coconut Lime Muffin with protein, omega 3, sweet coconut and hint of lime.

Coconut Lime Muffin - Wholesome breakfast

This Coconut Lime Wheat Oat Muffin has become a staple in our house. We usually make this recipe along with the Ginger Wheat Muffin (insert link.) We stick them in our fridge in airtight containers and are set with breakfast for two weeks. Both very distinct muffins between flavor and texture.

The Coconut Lime Wheat Oat Muffin is subtly sweet. It has a delicious and nuttiness coconut aroma and flavor with a light citrus to brighten the taste. The muffin has substance and doesn’t leave you hanging and hangry later in the morning!! 😉

Grab and Go Coconut Lime Muffin

Coconut Lime Muffin - Yummy, filling and satisfying muffins for breakfast or snack

Equipment

• Mixing bowls

• Muffin Tin

• Ice – Muffin Scoop

• Cooling Rack

• Potholders

Tips or Tricks

• Make two batches. One for your fridge to enjoy right away, the other for the freezer to enjoy later.

• Mix muffin batter until everything is just combined. Overmixing can toughen and create more gluten in the muffin.

Length of Time

• Prep Time - 5 minutes

• Cook time - 10 - 14 minutes

Servings

• Serving Size: 1 muffin

• Servings: 24 medium (12 large)

Ingredients

• Oil spray

• 1 cup wheat flour (Use King Arthur Baking Company - Whole Wheat Flour - 13.2% Gluten Forming Protein Content. ***This is not a paid statement.*** I have tried Target's Whole Wheat and it makes these muffins dry.)

• 1 cup old fashioned oatmeal

• ½ cup almond flour

• ¼ cup coconut flour

• ¼ cup coconut flakes – for batter

• ¼ cup ground flax seeds

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons baking powder

• ½ teaspoon kosher salt

• 1 cup granulated sugar

• 1 teaspoon coconut extract

• 3 limes – juice

• 1 lime – zested

• 3 eggs

• ½ c coconut flakes – for muffin top

Directions

1. Preheat oven to 350° F

2. Spray muffin tin – set aside

3. In bowl, mix wheat flour, oats, almond flour, coconut flour, coconut flakes, flax seeds, baking soda and powder, and salt. Set aside

4. In separate bowl, mix sugar, coconut extract, lime juice and zest.

5. Pour liquid batter into dry ingredients. Mix until fully combined.

6. Scoop batter into muffin tin.

7. Bake 10 – 14 minutes

Notes

• Time baked will vary depending on oven and sized scoop used. Larger muffins will take longer. Use a toothpick to test doneness.

• For more prominent lime flavor, you can add zest of all three limes