Name: Courgette, Coconut & Lime Muffins [vegan]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 g grated courgettes; 125 g plain flour; 125 g wholemeal flour; 175 g golden caster sugar; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1/2 tsp salt; 2 chia egg [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs; zest and juice of 2 limes; 75 ml coconut oil; 80 g of shredded coconut; extra shredded coconut to sprinkle on top of muffins; 50 ml non dairy milk; 1 tsp vanilla extract

5 from 2 votes

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Coconut and lime give these courgette muffins a delicious flavour. They have a scrumptious roasted coconut top.

Perfect for breakfast, kids lunchbox or as a snack.

I hope you enjoy this courgette, coconut & lime muffin recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Courgette, Coconut & Lime Muffins [vegan]

Coconut and lime give these courgette muffins a delicious flavour.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Vegan Desserts

Cuisine English

Servings muffins

Calories 243 kcal

Equipment

mixing bowl

12-hole muffin tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

200 g grated courgettes
125 g plain flour
125 g wholemeal flour
175 g golden caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
2 chia egg [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
zest and juice of 2 limes
75 ml coconut oil
80 g of shredded coconut
extra shredded coconut to sprinkle on top of muffins
50 ml non dairy milk
1 tsp vanilla extract

Instructions

Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
Place 12 large paper baking cases in a muffin tin.
Prepare chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
Sieve flours, golden caster sugar, baking powder, bicarbonate soda and salt in the large bowl of a food processor.
Add grated courgettes and chia egg to dry ingredients. Mix well.
Add the coconut oil, lime zest, lime juices, vanilla, non-dairy milk and shredded coconut. Mix well until all combined.
Carefully spoon into each muffin paper baking case in the muffin tin to 3/4 height.
Top each muffin with some extra shredded coconut.
Place in the oven for around 20mins. Insert a skewer to check they are cooked. The skewer should come out clean.

Nutrition

Serving: 1muffinCalories: 243kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 233mgPotassium: 144mgFiber: 3gSugar: 16gVitamin A: 52IUVitamin C: 3mgCalcium: 48mgIron: 1mg

Find this recipe online:

Courgette, Coconut & Lime Muffins [vegan]

https://theflexitarian.co.uk/recipe-items/courgette-coconut-lime-muffins-vegan/

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Courgette, Coconut & Lime Muffins [vegan]