These Coconut Lime Chia Muffins offer a bright, tropical start to your day. You’ll love how simple it is to whip up a batch of these healthy breakfast muffins, perfect for a quick grab-and-go option.
Key Ingredients & Substitutions:
- Flour: Use all-purpose flour, or a 1:1 gluten-free baking blend for a gluten-free option.
- Sweetener: Granulated sugar works, or you can use coconut sugar for a less refined alternative.
- Coconut Milk: Full-fat canned coconut milk provides the best flavor and moisture. Light coconut milk can be used but may result in slightly drier muffins.
- Lime Zest & Juice: Fresh is best for that vibrant citrus kick.
- Chia Seeds: Essential for texture and nutritional boost.
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup full-fat canned coconut milk
- ¼ cup vegetable oil (or melted coconut oil)
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons chia seeds
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 12 healthy breakfast muffins
- Tools: Muffin tin, paper liners, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg, coconut milk, vegetable oil, lime zest, and lime juice until well combined. Add the chia seeds to this mixture and stir briefly.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can make your healthy breakfast muffins tough. A few lumps are perfectly fine.
5. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
6. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Variation Ideas:
- Tropical Boost: Fold in ½ cup shredded coconut or diced mango into the batter.
- Extra Crunch: Sprinkle a little coconut sugar or extra chia seeds on top before baking.
- Glaze: Whisk powdered sugar with a little lime juice for a simple glaze once cooled.
Storage Instructions:
Store your healthy breakfast muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw frozen muffins overnight in the refrigerator or warm them quickly in the microwave.
Frequently Asked Questions (FAQ):
Can you make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend.
What if you don’t have fresh lime?
You can use bottled lime juice, but fresh lime zest and juice will give the best flavor.
Can you use light coconut milk?
You can, but full-fat coconut milk provides more moisture and flavor to these healthy breakfast muffins.
Why are your muffins dry?
Overmixing the batter is a common cause of dry muffins. Stir only until just combined.
Are these suitable for meal prepping?
Absolutely, these healthy breakfast muffins are perfect for meal prepping due to their easy storage and portability.
Can you omit the chia seeds?
You can omit them, but they add a nice texture and nutritional value to these healthy breakfast muffins.