Coconut-Lime Chickpea Flour Muffins (Vegan, Oil-Free, Grain-Free)

Scrumptious & nourishing coconut-lime chickpea flour muffins! They are vegan, grain-free, oil-free, nut-free, & all-around wonderful!

I am a sucker for just about anything that combines the flavors of coconut and lime. So, with the arrival of warmer temperatures this week, I decided it was the reliable time to celebrate the combination by making a batch ofCoconut-Lime Chickpea Flour Muffins.

They are equally plain and sensational.

Recipe Benefits

I made the coconut lime muffins with one of my go-to flours, chickpea flour, which means they are naturally grain-free, but the muffins are also:

• Vegan
• Oil-free
• Nut-free
• Seed-free
• Gluten-free
• High-protein
• High-fiber

Sorry, over-priced coffee store muffins, you cannot even begin to compete!

Yes, these muffins will nourish and fortify you for the most demanding mornings. Yet the reason you’ll want to make them (many times!) comes down to great flavor and texture.

Ingredients for the Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• full-fat coconut milk
• juice and zest of limes
• chickpea flour
• coconut sugar
• baking soda
• salt
• vanilla extract

It is astonishing how the texture of chickpea flour breads and muffins can resemble wheat flour baked goods, and that is certainly the case here. But the tenderness is owed to the very ingredients that deliver the signature flavors: canned, full-fat coconut milk and lime.

Coconut milk is both oil and milk in one, and when combined with lime juice, it becomes a rich, dairy-free version of buttermilk, which is one of the reliable ingredients for creating a tender texture in quick breads of all kinds.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Other than stirring up the coconut milk and lime juice in a separate cup, this recipe is a one-bowl, quick whisk and bake affair.

• Preheat oven to 350F (180C). Line 9 cups of a standard muffin tinn with foil or paper liners.
• In a small cup or bowl, combine the coconut milk and lime juice. Set aside for 5 minutes.
• In a medium bowl, whisk together the chickpea flour, coconut sugar, baking soda, and salt. Add the milk mixture, lime zest and vanilla; stir until blended and smooth.
• Divide batter evenly between prepared cups (do not overfill; cups should be no more than 1/2-way full).
• Bake in the preheated oven for 20 to 25 minutes until risen, golden brown, and a toothpick inserted in center of muffins comes out clean.
• Cool 5 minutes in the muffin tin. Remove muffins from pan and cool completely on cooling rack.

Important Baking Tip

The only critical step in the process is this:fill the muffin cups no more than halfway.

I mean it when I say it’s a critical step. If the cups are filled too full, the muffins will rise, then droop, and eventually finish with flat or slightly sunken tops.

But so long as the batter is kept to the halfway point or lower, your muffins will rise and shine!

Variations

These muffins have plenty of room for variation, too. For example, use lemon (juice and zest) instead of lime. stir-in some nuts, seeds, or fruit (fresh or dried), or, perhaps, spice things up with some ginger or cardamom.

Do keep in mind that, if you swap the coconut milk for a low fat or nonfat dairy-free milk, you will need to add some fat. Yes, the muffins will still look like muffins without the added fat, but they will be tough and dry. See my tips in the recipes for how much oil to add in such a circumstance.

I hope that you enjoy these as much as I do! They taste like a mini tropical vacation with each bite.

Happy baking!