These Courgette Muffins with Coconut and Lime are a deliciously moist and flavourful treat, perfect for any time of day. The addition of courgette keeps them light and tender, while the coconut adds a rich, tropical touch, and lime brings a refreshing citrusy zing.
Courgette Muffins with Coconut & Lime – A Fresh and Tropical Treat
Looking for a delightful twist on traditional muffins? These courgette muffinswith coconut and lime offer a unique blend of flavours that is both refreshing and satisfying. Enjoy a burst of tropical flavour in every bite.
The courgettes pair beautifully with the sweetness of coconut and the zesty kick of lime, creating a moist and tender treat. Topped with toasted shredded coconut for added texture, these muffins are perfect for breakfast, a lunchbox addition, or an afternoon snack.
Plus, they’re dairy-free and can be made vegan by using chia eggs, catering to various dietary preferences.
Other courgette recipes to try
You might also like: Vegan carrot muffins.
How to make these courgette muffins
Ingredients
To make these courgette muffins you will need:
- ground chia seeds or 2 beaten organic eggs
- courgettes
- plain flour
- wholemeal flour
- golden caster sugar
- bicarbonate of soda
- baking powder
- salt
- 2 limes
- coconut oil
- non dairy milk
- vanilla extract
- shredded coconut
Step 1: Make the chia eggs
Prepare chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
Step 2: Mix dry ingredients
Sieve flours, golden caster sugar, baking powder, bicarbonate soda and salt in the large bowl of a food processor.
Step 3: Mix in the courgettes and eggs
Add grated courgettes and chia eggs (or beaten eggs) to dry ingredients. Mix well.
Step 4: Add remaining ingredients
Add the coconut oil, lime zest, lime juices, vanilla, non-dairy milk and shredded coconut. Mix well until all combined.
Step 5: Bake the courgette muffins
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 20 minutes. Insert a skewer to check they are cooked. The skewer should come out clean.
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] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Courgette-Coconut-Lime-Muffins-vegan-by-The-Flexitarian-v8-300x300.jpg)
Courgette Muffins with Coconut and Lime
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
- 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
- zest and juice of 2 limes
- 75 ml coconut oil
- 50 ml non dairy milk
- 1 tsp vanilla extract
- 80 g of shredded coconut
- extra shredded coconut to sprinkle on top of muffins
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.2 chia eggs [2 Tbsp ground chia seeds + 6 Tbsp of water] or 2 beaten organic eggs
- Sieve flours, golden caster sugar, baking powder, bicarbonate soda and salt in the large bowl of a food processor.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
- Add grated courgettes and chia eggs (or beaten eggs) to dry ingredients. Mix well.200 g grated courgettes
- Add the coconut oil, lime zest, lime juices, vanilla, non-dairy milk and shredded coconut. Mix well until all combined.zest and juice of 2 limes, 75 ml coconut oil , 50 ml non dairy milk, 1 tsp vanilla extract, 80 g of shredded coconut
- Carefully spoon into each muffin paper baking case in the muffin tin to 3/4 height.
- Top each muffin with some extra shredded coconut.extra shredded coconut to sprinkle on top of muffins
- Place in the oven for around 20mins. Insert a skewer to check they are cooked. The skewer should come out clean.
Nutritional Information
Find this recipe online:
Courgette Muffins with Coconut and Lime
https://theflexitarian.co.uk/recipe-items/courgette-muffins-with-coconut-and-lime/
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