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Coconut Lime Muffins with Chia Seeds and Maple Drizzle

Name: Coconut Lime Muffins with Chia Seeds and Maple Drizzle
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 10 servings
Cuisine: Tropical Fusion
Ingredients: 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; 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)

By Beginnerbakes Editorial TeamPublished May 9, 2026 | Updated Jul 11, 2026

Tropical Fusion 32 mins beginner-friendlyeasyfruitmorning-bakequickstep-by-step

Coconut Lime Muffins with Chia Seeds and Maple Drizzle with measured ingredients, 32-minute total timing, 10-serving yield, oven settings, and step-by-step instructions.

Prep 10 min

Cook 22 min

Total 32 min

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
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)

BeginnerBakes coconut lime muffin ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners or lightly grease with coconut oil.
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.
In a separate medium bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and egg or flax egg until smooth and combined.
Pour wet ingredients into dry ingredients bowl. Gently fold with a spatula until just combined; a few small lumps are okay. Avoid overmixing.
Spoon batter evenly into prepared muffin tin, filling each cup about 3/4 full.
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.
Remove muffins and let cool in the tin for 5 minutes. Transfer to wire rack to cool completely.
Warm 2 tablespoons maple syrup gently until warm but not boiling.
Drizzle warm maple syrup over muffins before serving to add natural sweetness and flavor.
Store leftover muffins in airtight container at room temperature up to 3 days or freeze up to 1 month.