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Tropical Lime and Coconut Muffins

Test Description


  1. Preheat oven to 375°F. Line standard 12-cup muffin tin with paper liners.
  2. In large bowl, whisk together flour, baking powder and salt. In separate bowl, whisk together coconut milk, honey, egg, lime zest, lime juice and vanilla. Whisk in coconut oil.
  3. Pour honey mixture over flour mixture, stirring just until moistened. Fold in 1/2 cup shredded coconut and pineapple tidbits.
  4. Scoop batter into prepared muffin cups. Sprinkle with remaining shredded coconut.
  5. Bake for 18 to 20 minutes or until muffins are golden brown and tops spring back when lightly touched. Transfer to wire rack to cool.


For a bite-size treat, divide batter among 24 mini muffin cups, reducing baking time accordingly.


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut milk
  • 1/2 cup Wholesome Organic Honey
    Organic Honey
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  • 1 egg
  • 1 tsp lime zest
  • 3 tbsp lime juice
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 2/3 cup unsweetened shredded coconut, divided
  • 1/3 cup drained canned pineapple tidbits packed in juice