Lime and Coconut Corn Muffins

Cornmeal gives these vegan lime and coconut corn muffins a hearty texture, while the lime and coconut contribute a tropical twist. Recipe and photo by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission.

Lime and Coconut Corn Muffins
Recipe type: Muffin / baking
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 

Serves: 12

Cornmeal gives these muffins a hearty texture, while the lime and coconut contribute a tropical twist.
  • 3 tablespoons flaxseeds
  • 1½ cups whole wheat flour
  • 1 cup fine grind cornmeal
  • ½ cup raw unsweetened shredded dried coconut
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2⁄3 cup Sucanat, brown sugar or your preferred dry sweetener
  • 1½ cups filtered or spring water
  • ¼ cup maple syrup
  • 3½ tablespoons freshly squeezed lime juice

  1. Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
  2. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl.
  3. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.
  4. Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.
  5. Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.


Nutrition Information
Per muffin: 168 Calories; 3g Fat; 1g Saturated fat;  3g Protein; 7mg Sodium; 35g Carbs; 15g Sugars; 3g Fiber

Premieres MAY 4TH, 2016 on the CREATE Network!
TASTE Award-Winning Season! “Best Health and Fitness Program, Food and Diet”

Filled with fabulous, “ved-ucational” guests, and plenty of jazzy-licious, plant-based recipes!

Jazzy Vegetarian SEASON FIVE, starring Laura Theodore, premieres MAY 4th, 2016 on the CREATE Network! The award-winning season is filled with fabulous, “ved-ucational” guests, and plenty of jazzy-licious, plant-based recipes. From Sunday Brunch to a Garden-Fresh Dinner, Laura Theodore cooks healthy, delicious food for family and friends.

Beginning May 4th, Jazzy Vegetarian airs on CREATE every Wednesday (8:30AM EST and 2:30PM EST) and Sunday (8:30 AM EST). Learn more about the show here.

Check local listings for time slots in your area.

Vegan Coconut lime muffins


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