Simple, and simply delicious, grain-free muffins with a tropical twist. Made with chickpea flour, they are naturally vegan, oil-free, nut-free, and all-around wonderful!
I am a sucker for just about anything that combines the flavors of coconut and lime. So, with the arrival of warmer temperatures this week, I decided it was the perfect time to celebrate the combination by making a batch of Coconut-Lime Muffins.
They are equally simple and sensational.
I made the muffins with one of my favorite flours, chickpea flour, which means they are naturally grain-free, but the muffins are also:
Sorry, over-priced coffee store muffins, you cannot even begin to compete.
Yes, these muffins will nourish and fortify you for the most demanding mornings. Yet the reason you’ll want to make them (many times!) comes down to great flavor and texture.
It is astonishing how the texture of chickpea flour breads and muffins can resemble wheat flour baked goods, and that is certainly the case here. But the tenderness is owed to the very ingredients that deliver the signature flavors: canned, full-fat coconut milk and lime.
Coconut milk is both oil and milk in one, and when combined with lime juice, it becomes a rich, dairy-free version of buttermilk, which is one of the best ingredients for creating a tender texture in quick breads of all kinds.
Other than stirring up the coconut milk and lime juice in a separate cup, this recipe is a one-bowl, quick whisk and bake affair.
The only critical step in the process is this: fill the muffin cups no more than halfway.
I mean it when I say it’s a critical step. If the cups are filled to0 full, the muffins will rise, then droop, and eventually finish with flat or slightly sunken tops.
But so long as the batter is kept to the halfway point or lower, your muffins will rise and shine!
These muffins have plenty of room for variation, too. For example, use lemon (juice and zest) instead of lime. stir-in some nuts, seeds, or fruit (fresh or dried), or, perhaps, spice things up with some ginger or cardamom.
Do keep in mind that, if you swap the coconut milk for a low fat or nonfat dairy-free milk, you will need to add some fat. Yes, the muffins will still look like muffins without the added fat, but they will be tough and dry. See my tips in the recipes for how much oil to add in such a circumstance.
I hope that you enjoy these as much as I do! They taste like a mini tropical vacation with each bite.
- 1 cup full-fat coconut milk (stir well before measuring)
- 2 tablespoons freshly squeezed lime juice
- 1 and 1/4 cups chickpea flour
- 1/4 cup coconut palm sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Line 9 cups of a standard muffin pan with foil or paper liners.
- In a small cup or bowl, combine the coconut milk and lime juice. Set aside for 5 minutes.
- Ina medium bowl, whisk together the chickpea flour, coconut sugar, baking soda, and salt. Add the milk mixture, lime zest and vanilla; stir until blended and smooth. Divide batter evenly between prepared cups (do not overfill; cups should be no more than 1/2-way full).
- Bake in the preheated oven for 20 to 25 minutes until risen, golden brown, and a toothpick inserted in center of muffins comes out clean.
- Cool 5 minutes in muffin pan. Remove muffins from pan and cool completley on cooling rack.
Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Using Other Milks: If using low fat or nonfat nondairy milk in place of the coconut milk, add 3 tablespoons of vegetable oil (e.g., melted virgin coconut oil, avocado oil) and reduce the total amount of milk by 3 tablespoons.
- Category: Bread, Muffin, Breakfast
- Serving Size: 1 muffin
- Calories: 121
- Sugar: 7.1 g
- Sodium: 187 mg
- Fat: 5.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 13.7
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg