Lime & Coconut Muffins

Total Time: 25m
Servings: 12
Serving Size: 1 muffin
Level: Easy
Calories: 240

Breads and Muffins Breakfast Snacks Diabetes Friendly Vegetarian

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz siggi’s coconut yogurt
8 Tbs virgin coconut oil
zest of one lime
juice of 1 lime
2 eggs, plus 1 egg yolk, lightly beaten
1/3 cup dates, chopped
1/4 cup dried cranberries
1/4 cup shredded coconut (unsweetened)

Nutrition Facts per serving

Calories 240, Protein 5g, Total Fat 12g, Saturated Fat 9g, Cholesterol 50mg, Sodium 130mg, Total Carbohydrates 40g, Sugars 14g

Preparation

Preheat oven to 400* F and prepare your muffin pan covering the insides of the pan with coconut oil and lightly sprinkle with dried, shredded coconut. Tap the excess out.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Then, add the coconut oil, coconut yogurt, lime juice and zest and mix well.

Add the wet ingredients to the dry ingredients and mix well and with a spatula, fold the eggs into the batter.

Pour the batter into prepared pans about 3/4 of the way full. Do not over fill pans. Sprinkle lightly with shredded coconut.

Bake for about 15-18 minutes or until golden brown and a tester comes out clean.

Cool for about ten minutes before removing from the pan. The muffins are best the day they are baked but if you keep them in an airtight container they can last at most 3 days.