Cookies
Coconut Lime Muffins with Chia Seeds and Maple Drizzle
Original recipe: 10 servings · Prep: Under review · Cook: Under review · Total: Under review
By Beginnerbakes Editorial TeamPublished May 9, 2026 | Updated Nov 3, 2026
Tropical Fusion
Under review
Beginner-friendlyEasyFruitMorning Bake
Coconut and lime-zest muffins with chia seeds, finished with maple syrup after cooling.
Prep
Under review
Cook
Under review
Total
Under review
Servings
10
Difficulty
easy
Cuisine
Tropical Fusion
Ingredients
Servings
10
- 1 1/2 cups whole wheat flour
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 limes
- 3/4 cup unsweetened almond milk (or other dairy-free milk)
- 1/4 cup maple syrup (for the batter)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water mixed and set for 5 minutes)
- 2 tablespoons maple syrup (for the drizzle)
Instructions
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Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners or lightly grease with coconut oil.
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In a large mixing bowl, combine whole wheat flour, shredded coconut, chia seeds, baking powder, baking soda, salt, and lime zest. Stir well to evenly distribute all dry ingredients.
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In a separate medium bowl, whisk together almond milk, the 1/4 cup batter maple syrup, melted coconut oil, vanilla extract, and egg or flax egg until smooth and combined.
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Pour wet ingredients into dry ingredients bowl. Gently fold with a spatula until just combined; a few small lumps are okay. Avoid overmixing.
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Spoon batter evenly into prepared muffin tin, filling each cup about 3/4 full.
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Bake in preheated oven for 18 to 22 minutes. Check doneness by inserting toothpick into center; it should come out clean or with a few moist crumbs.
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Remove muffins and let cool in the tin for 5 minutes. Transfer to wire rack to cool completely.
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Gently warm the separate 2 tablespoons maple syrup reserved for the drizzle until warm but not boiling.
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Drizzle warm maple syrup over muffins before serving to add natural sweetness and flavor.
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Refrigerate cooled muffins airtight for up to 3 days, or freeze for up to 1 month.
Timing and preparation
Allow preparation, preheating, 18-22 minutes baking, 5 minutes in-pan cooling and complete rack cooling before the maple drizzle.
Storage
Refrigerate cooled muffins airtight for up to 3 days, or freeze for up to 1 month.
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