This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.

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  • Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.

  • Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.

  • Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Cook's Note:

If you want a crunch on the top, sprinkle each muffin with a bit of raw cane sugar before baking.

Nutrition Facts

488 calories; protein 8g 16% DV; carbohydrates 56.9g 18% DV; fat 27.4g 42% DV; cholesterol 76.4mg 26% DV; sodium 328.4mg 13% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/23/2014
Really good. As the recipe calls for I used grapeseed oil but I had WIldtree lemon grapeseed oil so used that. Rather than the whole wheat flour I used coconut flour so I doubled the milk since more liquid is needed when using coconut flour. I didn't add the flaxseed because I didn't have it. I did use the all purpose flour amount as called for. I sprinkled the tops with coconut so when they cooked the coconut toasted. I am not sure what size muffin tin the recipe writer used but I used standard cups and it made about 20 muffins and I only needed to bake them for 20 minutes. Read More

Most helpful critical review

Rating: 3 stars
09/10/2014
Made a 1/2 recipe & got 12 muffins. Though not really wild about these as a muffin. Both the hubby & I thought they tasted more like a cupcake and probably would be good with a lime and/or coconut icing. Most likely won't be making again. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/05/2014
Pretty good. I had none of the special oils so I just used regular old vegetable oil and it worked just fine. I've been on a mission to use up some of the coconut I have had in the cupboard for what seems like forever. It's still good but I wanted to make sure it stays that way so I thought these would be a good thing to try especially as I also have flaxseed meal to use up. These are a hearty somewhat limey muffin. This makes 24 regular muffins so bear that in mind if you are looking to make a small batch. You will only get a small batch if you make large muffins. With smaller muffins I baked for about 25 minutes which worked well. Thanks for the recipe! Read More
Rating: 3 stars
09/10/2014
Made a 1/2 recipe & got 12 muffins. Though not really wild about these as a muffin. Both the hubby & I thought they tasted more like a cupcake and probably would be good with a lime and/or coconut icing. Most likely won't be making again. Read More
Rating: 4 stars
08/23/2014
Really good. As the recipe calls for I used grapeseed oil but I had WIldtree lemon grapeseed oil so used that. Rather than the whole wheat flour I used coconut flour so I doubled the milk since more liquid is needed when using coconut flour. I didn't add the flaxseed because I didn't have it. I did use the all purpose flour amount as called for. I sprinkled the tops with coconut so when they cooked the coconut toasted. I am not sure what size muffin tin the recipe writer used but I used standard cups and it made about 20 muffins and I only needed to bake them for 20 minutes. Read More
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Rating: 5 stars
06/02/2014
Tasted great! Perfect hint of lime and coconut. I cut some of the sugar and replaced a cup of oil with a cup of applesauce. Only critique is it made way more than 10 muffins! Read More