Coconut Lime Muffins

veganmofoDSC_0024For the past few days I had this idea in my head to make a lime muffin. I started thinking about all the fabulous flavors that would go well with lime – cherry, raspberry, almond, chili – and then my friend Cheryl recommended “coconut.”

Bingo.

So I got to work making Coconut Lime Muffins and I have to say I think the very first batch was perfect! I took a recipe I found for non-vegan coconut lime muffins and my changes are below.

Vegan Coconut Lime Muffins

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Ingredients

  • 1.5 c AP flour
  • 1/2 c whole wheat flour
  • 1/4 c flaked coconut
  • 1 T lime zest
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 c sugar
  • 1/4 cup applesauce
  • 1 T MELTED coconut oil
  • 1/4 c plain or vanilla soy milk
  • 6 oz vanilla soy yogurt (with cultures)
  • 2 T fresh squeezed lime juice
  • 1/4 c almond slivers (optional)
  • 1/4 coconut for sprinkling on top

Directions

  1. Preheat your oven to 350F and prepare a regular muffin pan (12 tins) by spraying it with canola oil.
  2. Combine flours, coconut, lime zest, baking soda, and salt in your food processor and pulse 5-6 times before transferring to a large bowl. If you don’t have a food processor, then simply combine everything in a large bowl and whisk for about one minute.
  3. InĀ  separate bowl, combine the sugar, applesauce, melted coconut oil, soy milk, soy yogurt, and fresh lime juice. Use an electric mixer for about 1-2 minutes or until all of the wet ingredients are thoroughly mixed together.
  4. Pour the wet ingredients into the dry ingredients, and add in the almonds if using. Stir until just barely combined – you may still have a few spots of dry ingredients and that’s ok.
  5. Immediately spoon the batter into the prepared muffin pan so that each tin is filled to the top. I had some extra batter and ended up making about 9 more mini muffins in a separate muffin pan. Sprinkle coconut on top of each muffin.
  6. Bake for 15-17 minutes, until the tops begin to brown. Remove from oven and let sit undisturbed for about 2 minutes before transferring the muffins to a rack to cool.

Enjoy your Vegan Coconut Lime Muffins!

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6 thoughts on “Coconut Lime Muffins

  1. I am eating one of these right now…omg SO GOOD. Loving the addition of the almond slivers for some crunch.

    I am finally in a position where I really am glad that Will doesn’t like coconut, more for me!
    .-= Kat´s last blog ..Kohlrabi and Turnip Spicy Asian Slaw =-.

  2. The almond slivers were a last minute thing. I think adding a little more would be better, like 1/3 cup instead of 1/4 cup.

  3. Pingback: Delete the Flour | The Jewish Hostess

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