30-Minute Zesty Coconut Lime Almond Flour Muffins
Light and fluffy muffins bursting with bright lime flavor and tropical coconut. Made with almond flour for a tender crumb and naturally sweetened with honey, these aromatic treats offer a perfect balance of citrus zest and coconut richness. The combination of fresh lime juice and zest creates an intense citrus punch while unsweetened coconut adds texture and tropical flair. Perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
Ingredients
- 2 ¼ cups almond flour
- 2 eggsflax eggs2 eggs = 2 T ground flaxseed + 6 T waterveganegg-freeeggs-free
mix and let sit 5 minutes
Full guide → - ½ cup unsweetened coconut milk
- 3 tbsp honey
- ½ t vanilla extract
- 2 tbsp applesauce
- 5 tbsp lime juice
- lime zest, from 1 lime
- ½ cup unsweetened shredded coconut
- 2 tbsp unsweetened shredded coconut, for sprinkling
- 1 t baking soda
Instructions
- 1
Preheat oven to 350°F and prepare a muffin tin with liners or nonstick cooking spray
- 2
Place eggs, applesauce, coconut milk, honey, vanilla extract, lime juice, and lime zest into a large bowl or standing mixer and mix until thick and frothy
- 3
Add the almond flour, shredded coconut, and baking soda to the batter and mix to combine without overmixing
- 4
Transfer batter to the prepared muffin tin and sprinkle more shredded coconut on top of each muffin
- 5
Bake for 15-20 minutes or until cooked and slightly brown around the edges
- 6
Allow to cool in the muffin tin for 5 minutes, then gently remove and transfer to wire rack to cool further
Tips
Don't overmix the batter once you add the dry ingredients to keep muffins light and tender.
Test for doneness by inserting a toothpick - it should come out with just a few moist crumbs.
Use fresh lime juice and zest for the brightest, most vibrant citrus flavor.
Good to Know
Store in airtight container in refrigerator up to one week
Can be made day ahead and stored covered at room temperature
Serve at room temperature or slightly warm
Common Mistakes
Don't overmix batter to avoid tough, dense muffins
Don't overbake or muffins will be dry - check at 15 minutes
Substitutions
Vegan Options
mix and let sit 5 minutes
Full guide →Gluten-Free Swaps
FAQ
Can I use regular flour instead of almond flour?
Yes, substitute 1:1 with all-purpose flour, but the texture will be different and they won't be grain-free.
How long do these muffins keep?
Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
Can I make these dairy-free?
Yes, they're already dairy-free using coconut milk instead of regular milk or butter.