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
Cornmeal gives these muffins a hearty texture, while the lime and coconut contribute a tropical twist.Print Pin Rate Email
- 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
- Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
- Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl.
- 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.
- 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.
- 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.
Calories: 159kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 157mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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Per muffin: 168 Calories; 3g Fat; 1g Saturated fat; 3g Protein; 7mg Sodium; 35g Carbs; 15g Sugars; 3g Fiber
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Thanks for the sample recipes -- I'm aiming to try the muffins. Like you, I LOVE being in the kitchen. But I also LOVE being out of the kitchen-- taking care of all the other things that demand my attention. There are times when there is nothing more enjoyable than spending hours experimenting and putting together an epic, several course meal....but other times when I want to speed up the meal prep process and just have someone do the thinking for me...! 😉
Great, easy and tasty muffin. To make a moister muffin, I used 3/4 cup of water and 3/4 cup coconut oil. The muffin top had a bit of a crunch around the edges. . Also while baking, there was a distinctly coconut aroma. The coconut oil increases the fat content, but is still a vegan treat!