Coconut Lime Muffins Recipe by Megan Olson

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Lime, Zest of

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 tbsp Applesauce
  • 1/2 cup Coconut milk, unsweetened

• Condiments

  • 3 tbsp Honey
  • 5 tbsp Lime juice

• Baking & Spices

  • 2 1/4 cups Almond flour
  • 1 tsp Baking soda
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

Found on blog.paleohacks.com

Description

Ingredients

• 2 1/4 cups almond flour
• 2 eggs
• 1/2 cup unsweetened coconut milk
• 3 T honey
• 1/2 t vanilla extract
• 2 T applesauce
• 5 T lime juice
• The zest of 1 lime
• 1/2 cup unsweetened shredded coconut (and 2 T for sprinkling)
• 1 t baking soda

Directions

• Preheat oven to 350ºF. Prepare a muffin tin with liners or nonstick cooking spray.
• Place eggs, applesauce, coconut milk, honey, vanilla extract, lime juice, and lime zest into a large bowl or standing mixer. Then mix until thick and frothy.
• Add the almond flour, shredded coconut, and baking soda to the batter. Then mix to combine. Do not overmix.
• Transfer to the prepared muffin tin. Sprinkle more shredded coconut on top of each muffin.
• Bake at 350 degrees F for 15-20 minutes (or until cooked and slightly brown around the edges). Allow to cool in the muffin tin for 5 minutes, then gently remove and transfer to wire rack to cool further.
• In an airtight container, store in the refrigerator up to one week.