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.
Recipe by VegKitchen at