Texas Lime in the Coconut Muffins

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 488 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• ¾ cup flaked coconut
• 4 eggs
• 1 ½ cups whole wheat flour
• 1 tablespoon baking powder
• 1 ⅓ cups all-purpose flour
• ¼ cup fresh lime juice
• ¼ cup grapeseed oil
• 2 tablespoons ground flaxseed
• 1 ⅓ cups raw sugar
• ¾ cup virgin coconut oil
• 4 limes, zested

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.