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.
Original recipe makes 10 muffins
Ingredients
1 1/3 cups raw sugar
3/4 cup virgin coconut oil
1/4 cup grapeseed oil
4 eggs
4 limes, zested
1 1/2 cups whole wheat flour
1 1/3 cups all-purpose flour
3/4 cup flaked coconut
2 tablespoons ground flaxseed
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup fresh lime juice
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
- 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.
Nutrition
Calories: 488 kcal
Carbohydrates: 56.9 g
Cholesterol: 87 mg
Fat: 27.4 g
Fiber: 3.8 g
Protein: 8 g
Sodium: 328 mg