Lime & Coconut Muffins {Vegan, Grain-Free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 9 muffins 1x


  • 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


  1. Preheat oven to 350F. Line 9 cups of a standard muffin pan with foil or paper liners.
  2. In a small cup or bowl, combine the coconut milk and lime juice. Set aside for 5 minutes.
  3. 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).
  4. 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.
  5. 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
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