Updated date:

Healthy Vegan Triple-Coconut Lime Blueberry Muffins With Streusel Topping

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.

These freshly baked triple-coconut lime blueberry muffins are a healthier, vegan, guilt-free sweet treat for breakfast, dessert or an afternoon snack.

These freshly baked triple-coconut lime blueberry muffins are a healthier, vegan, guilt-free sweet treat for breakfast, dessert or an afternoon snack.

These Tender, Delectable Muffins Will Satisfy Your Craving for a Healthy Sweet Treat

I love eating muffins for breakfast! Sadly, most of them are loaded with unhealthy fats and processed ingredients, like refined, bleached white flour and cane sugar, that make them a nutritional disaster. And a lot of "healthy" muffin recipes I've tried either have a dense, unpleasantly chewy consistency or have a mediocre nutrition profile. So I've been experimenting with some of the more promising ones and adapting them to make them more delicious and nutritious. These triple-coconut lime blueberry muffins have been my most successful experiment to date!

Although these are not as sweet as sugary as traditional muffins, they are sweet enough for someone like me who has a definite sweet tooth. They're also as quick and easy to make as regular, high-fat, high-sugar, streusel-topped blueberry muffins. The crunchy topping is a wonderful combination of unsweetened shredded coconut, coconut sugar, and ground flax seeds, which add fiber and nutrition along with flavor and crunch.

The Inspiration for This Recipe

I was inspired to develop this delicious, easy-to-make treats after trying the wonderful Double Coconut Blueberry Muffins recipe from vegan food blogger Kathy Patalsky of The Lunchbox Bunch. I loved the fact that her recipe was made with coconut oil and was chock full of luscious wild blueberries. Not only are wild blueberries bursting with a sweet flavor, but they also have a high concentration of antioxidants that makes them one of the world's healthiest foods.

Even so, I wanted them to have even more flavor, fiber, and nutrition, so my husband and I could enjoy them often as part of our healthier eating lifestyle. So I made quite a few changes and came up with my own version that we like even better.

I've Boosted the Flavor and Nutrition

I made a number of changes to the original recipe that make these muffins even more healthy and nutritious, and my husband and I think they're also even more delicious!

  • I substituted unbleached all-purpose flour for regular white flour in the original recipe and replaced nearly half of it with more nutritious, high fiber white whole wheat flour.
  • I substituted fresh lime juice and zest for the lemon to play off the tropical flavor of the coconut.
  • I traded the vanilla extract for almond extract.
  • I substituted healthier organic unsweetened coconut for the bleached, sweetened coconut.
  • I and amped up the coconut flavor from double coconut to triple coconut by substituting coconut palm sugar — AKA coconut sugar — for raw turbinado sugar or maple syrup.

One of the advantages of coconut sugar vs. white cane sugar is that it has a relatively low glycemic index. It also has a hint of caramel flavor, similar to the taste of a light brown sugar. I use delicious Nutiva unrefined, unprocessed, organic coconut sugar, which is certified organic, verified non-GMO and made from fresh coconuts.

Triple-Coconut Lime Blueberry Muffins fresh from the oven taste and smell delicious - and they're also vegan and nutritious!

Triple-Coconut Lime Blueberry Muffins fresh from the oven taste and smell delicious - and they're also vegan and nutritious!

Healthy Vegan Triple-Coconut Lime Blueberry Muffins

Serves: 12

Ingredients

For greasing the muffin pans:

  • Virgin coconut oil

For the muffins:

  • 1 cup unbleached white all-purpose flour
  • 3/4 cup plus 1 tablespoon 100% organic white whole wheat flour, e.g., King Arthur brand
  • 3 teaspoons baking powder
  • 1 heaping tablespoon ground flax seeds
  • 3/4 teaspoon salt
  • 1/2 cup plus 1 tablespoons virgin coconut oil
  • 1/2 cup coconut sugar, AKA coconut palm sugar
  • 1/2 cup vanilla almond milk
  • 1/4 teaspoon pure almond extract
  • 2 tablespoons freshly squeezed lime juice, (may substitute lemon juice if desired)
  • 1 to 2 teaspoons finely grated lime zest, (may substitute lime zest if desired)
  • 1 large, very ripe banana, mashed
  • 3 tablespoons unsweetened shredded coconut (can use sweetened coconut if desired)
  • 1 cup frozen wild blueberries, preferably the smaller frozen wild blueberries from Maine

For the topping:

  • 2 tablespoons unsweetened shredded coconut, (can use sweetened coconut, if desired)
  • 2 tablespoons coconut sugar
  • 1 tablespoon ground flax seeds

For greasing the scoop:

  • Almond oil or nonstick cooking spray

Instructions

  1. Preheat the oven to 375 °F. Grease a 12 cup nonstick muffin pan generously with coconut oil and set aside.
  2. Warm the blueberries just enough so they are no longer frozen; they should remain cold and firm, not thawed until they're soft. Set them aside.
  3. In a large bowl, stir together the unbleached white flour, white whole wheat flour, baking powder, flax seeds and salt until well combined.
  4. Put the coconut oil, coconut sugar and almond milk Into a medium microwave safe bowl or a 4-cup Pyrex measuring cup. (Tip: Gently warm the coconut oil to soften, if necessary, to make it easier to measure.) Microwave the ingredients in the bowl or measuring cup for 30 seconds at a time, stirring after each, until the coconut oil is melted and the liquid mixture is warm but not hot.
  5. Pour the warm coconut oil mixture into the dry ingredients in the large bowl and use a silicone spatula and a folding motion to combine well. Then stir in the lime juice, lime zest, mashed banana and shredded coconut. Then fold in the blueberries gently. (Don't be alarmed about the light blue-gray color of the batter when you fold in the blueberries. As you can see in the photo of my most recent batch, the color is significantly lighter after the muffins have been baked!)
  6. Grease the inside and outside of a stainless steel 4 oz. scoop with a spring-action scraper (such as an ice cream scoop) with almond oil or nonstick cooking spray. Make sure to squeeze the handle to move the scraper aside so you don't miss a spot. Scoop the batter into the prepared muffin tins, distributing it evenly.
  7. Stir the topping ingredients to combine well, then sprinkle the mixture evenly over the tops of the muffins.
  8. Bake for 20 minutes, remove the muffin tin from the oven and place it on a cooling rack. Allow to cool for 30 minutes before carefully removing the muffins, which will be VERY delicate.

Tools That Help Me Get the Job Done

Use a Silicone Muffin Pan to Release These Tender Muffins Easily Without Sticking or Breaking

Since these delicious muffins are very delicate, especially when they're still warm from the oven, it's important to make sure they don't stick to the pan. The same is true of most other cake-like muffins (my favorites) and, of course, cupcakes. A great way to help prevent them from sticking to the muffin tin is to use one made of silicone.

I recommend Mrs. Anderson's Baking 12-cup silicone muffin pans made by Harold Import Company (HIC). Not only do these work very well, but part of the proceeds of HIC's The Essentials line of cooking gadgets goes to support the national nonprofit high school culinary scholarship program C-CAP (Careers through Culinary Arts Program), which prepares under-served high school students for college as well as careers in the restaurant and hospitality industries by providing opportunities for education and employment. While this particular product is not part of that line, I like to support companies that give back to the community through meaningful philanthropic contributions.

Use a 4 Tablespoons Scoop to Quickly Portion the Muffin Batter Evenly

I highly recommend using a stainless steel scoop with a spring action scraper. After years of using an old-fashioned, traditional ice cream scoop, I found that it became harder on my hands as I got older. Now I use Norpro's heavy-duty, professional quality, 4 tablespoons stainless steel scoop that lets me scoop muffin batter, jumbo cookie dough, meatballs, ice cream, gelato, sorbet and frozen yogurt with much less strain on my hands. It also scrapes off the contents much more cleanly, leaving almost nothing in the scoop.

Bake These on Sunday and Enjoy Fresh Muffins All Week

I like to make a batch of these coconut blueberry muffins on a Sunday afternoon or evening. That way, even if my husband and I each eat one of these while they're still slightly warm (after cooling in the pan for 30 minutes) — something we've never been able to resist doing — we still can enjoy them for breakfast every morning during the following Monday through Friday. They reheat beautifully! We just wrap each muffin in a damp paper towel and then microwave them on 50% power for 30 seconds at a time until they're just warm (which, by the way, is a good way to warm up any type of baked goods in the microwave without making them tough).

Sometimes I'll bake batches of these and a couple of other muffin recipes and freeze them. That way we can thaw and warm them whenever we want a quick, delicious, slightly decadent breakfast on busy mornings, and by baking a variety we can pick whatever muffin flavor we're in the mood for that day.

Enjoy!

© 2013 Margaret Schindel

What's Your Favorite Breakfast Muffin Flavor? Do You Plan to Try This Recipe??

Margaret Schindel (author) from Massachusetts on June 15, 2018:

Cynthia, I'm delighted that you will be making these treats as a delicious surprise for your daughter and son-in-law. Vegan baked goods can be tricky, which is why I'm so thrilled at how moist and tender the muffins from this recipe are. I hope your whole family enjoys them!

Cynthia Sylvestermouse from United States on June 15, 2018:

oooooh! How exciting for me that I found this recipe today! I am always searching for delicious vegan recipes so I can surprise my daughter and son-in-law with something they can eat when they visit. I already have a silicone muffin pan, so I will be set to bake for them. Muffins are always awesome, and welcome! Thank you for testing and creating this wonderful recipe for us.

Margaret Schindel (author) from Massachusetts on June 05, 2015:

Thanks so much for choosing my vegan triple-coconut lime blueberry muffins as your Recipe of the Day yesterday on Cooking with Whole Grains & Real Whole Foods on FB, Kathryn! I'm truly honored as well as very grateful!

Kathryn Grace from San Francisco on June 04, 2015:

Good morning Margaret! Just wanted to let you know this is Recipe of the Day today on Cooking with Whole Grains & Real Whole Foods on Facebook. Hoping to get to try them this weekend.

Margaret Schindel (author) from Massachusetts on January 11, 2015:

Thank you, Cheryl! These coconut lime blueberry muffins are so yummy, I know you'll love them. And you can make a double batch and freeze one batch to enjoy later. Just thaw them and warm them up and they're awesome for a quick, delicious breakfast or snack. Thanks again for letting me know you enjoyed my recipe!

CherylsArt on January 11, 2015:

Margaret, this sounds delicious. Pinned it to my recipe board to try some time.

Margaret Schindel (author) from Massachusetts on November 15, 2014:

Thanks so much, Susan! These really are so moist and delicious, you'd never guess they're also good for you.

Susan Deppner from Arkansas USA on November 15, 2014:

Wow, what a flavor combination! The recipe sounds wonderful, Margaret. Thanks for sharing!

Margaret Schindel (author) from Massachusetts on November 14, 2014:

@Susan, thank you so much for your wonderful comment! I know you're going to love these scrumptious, moist, vegan coconut lime blueberry muffins, and they'd be wonderful alongside one of your lovely soups. :)

Susan Zutautas from Ontario, Canada on November 14, 2014:

Oh my! My mouth is watering for these muffins. Pinning so that I can make them soon. Thanks for another great recipe!

Margaret Schindel (author) from Massachusetts on November 12, 2014:

Thanks so much, Sam! I really appreciate your sharing my healthy blueberry muffins recipe.

Eugene Samuel Monaco from Lakewood New York on November 12, 2014:

Wow, These look amazing, for sure pinned to my boards!!!

Margaret Schindel (author) from Massachusetts on August 15, 2014:

@MariaMontgomery: Wow, thanks so much! I really appreciate it.

Margaret Schindel (author) from Massachusetts on August 15, 2014:

@MariaMontgomery: Thanks for letting me know! I'm sure you'll love these. :)

MariaMontgomery from Central Florida, USA on August 15, 2014:

I'm back to say I pinned it to my board, Only the Best Recipes and Kitchen Tips. Thanks again.

MariaMontgomery from Central Florida, USA on August 15, 2014:

Margaret, I can't wait to try this recipe. I love muffins for breakfast, too.

Margaret Schindel (author) from Massachusetts on August 14, 2014:

@Ibidii: Your daughter's muffins sound fabulous, Sherry! I'll look forward to seeing the recipe when you share it. I hope you enjoy this recipe, too!

Ibidii on August 14, 2014:

These sound great Margaret! My daughter makes some muffins with oatmeal that is cooked with berries and egg and spices, sometimes applesauce. They are so good, I will post the recipe some time soon! I use Truvia all the time.

Margaret Schindel (author) from Massachusetts on August 12, 2014:

@ecogranny: Thanks for your wonderful comment! I hope you get a chance to make these. They're SOOOOOO good! :)

Kathryn Grace from San Francisco on August 12, 2014:

They look very good, and I can almost taste them as I type this. My favorite breakfast muffin is a whole wheat banana nut, preferably with black walnuts, when I'm lucky enough to find them. Blueberry is second, so this is definitely worth a try. Thanks for making it so healthy!

Margaret Schindel (author) from Massachusetts on August 12, 2014:

@Brite-Ideas: Thanks so much, Barbara! And I promise you you'll LOVE these muffins. :)

Barbara Tremblay Cipak from Toronto, Canada on August 12, 2014:

oh wow, I may try this sooner than later (I know I left a comment before) but I need to pin this!

Margaret Schindel (author) from Massachusetts on May 16, 2014:

@CherylsArt: Thanks! I hope you enjoy them as much as we do. :)

CherylsArt on May 16, 2014:

They definitely sound good. I think the coconut and blueberries, with the banana will go well together.

Margaret Schindel (author) from Massachusetts on March 12, 2014:

@Craftymarie: Thanks, Marie! It's all my husband and I can do to keep from wolfing down the whole batch when they come out of the oven. ;)

Marie on March 10, 2014:

These muffins sound delicious - blueberry muffins are always a hit with the family anyway but these sound extra special. I have a vegan sister to cook for so it's a perfect recipe :)

Margaret Schindel (author) from Massachusetts on January 17, 2014:

@joinyobsn: My pleasure, Joi! I hope you enjoy them as much as we do. :)

joinyobsn on January 17, 2014:

Cannot wait to try this!! Thank you for sharing :)

Margaret Schindel (author) from Massachusetts on January 15, 2014:

@evawrites1: Thanks very much for letting me know, Eva! I'm so glad you'll get to try it. :)

evawrites1 on January 15, 2014:

I loved this recipe! And it is vegan, so I love it even more!

Margaret Schindel (author) from Massachusetts on January 11, 2014:

@Erin Mellor: Thanks! I'm so glad you enjoyed the recipe. :)

Erin Mellor from Europe on January 11, 2014:

These look A.Maze.Ing!

Margaret Schindel (author) from Massachusetts on January 09, 2014:

@favored: Thanks so much for your kind words, Fay! We love these with the lime juice/rind and coconut. It's also quite nice with lemon juice/rind, if you prefer. My husband and I are enjoying the last of the most recent batch we made. :)

Fay Favored from USA on January 09, 2014:

Blueberry muffins are a hit in our house, so this fits right in here. I was surprised by the lime juice and coconut. Looks good. I can see why this made front page honors.

Margaret Schindel (author) from Massachusetts on January 07, 2014:

@Diana Wenzel: Thank you so much, Diana dear! I've been tinkering with recipes since I was a kid and it's a lot of fun (not to mention that it has tasty rewards). ;) I hope you enjoy these and many thanks for your kind congratulations, my friend!

Renaissance Woman from Colorado on January 06, 2014:

I love that you are so creative in how you make a recipe exactly what you want it to be. These muffins sound spectacular. I am totally into muffins. Blueberry muffins are probably my favorite, followed by banana nut. Congrats on your front page feature!

Margaret Schindel (author) from Massachusetts on January 06, 2014:

@MariannesWhims: Thanks so much! I'm delighted that you enjoyed my triple coconut blueberry muffins recipe. My husband and I made another batch of them yesterday and we each just finished eating one for breakfast. So yummy! I hope you get a chance to make these wonderful muffins, as I'm sure you'll enjoy them. I'm planning to try them with raspberries next. :)

Marianne Gardner from Pacific NW, USA on January 05, 2014:

They sound so good. I like that you made them healthier, too. I hope to try them soon as they have a delicious combo of ingredients. I enjoy re-making my old recipes to be healthier. Or, sometimes creating new recipes straight from my head. (Scary, huh!)

Margaret Schindel (author) from Massachusetts on January 02, 2014:

@ValeroMC: I'm so glad you enjoyed my recipes. :)

ValeroMC on January 02, 2014:

Muy muy buena la receta. Yo tengo miel pura de abejas. Seguramente te interese porque es de Argentina a buen precio, y no es de producción es artesanal. Veo que te encanta lo dulce. jajaja vi tus recetas... una mejor que la otra. Te felicito

Margaret Schindel (author) from Massachusetts on January 02, 2014:

@seleen fouad: My pleasure! I'm sure you'll enjoy these yummy, healthy muffins. Happy 2014 to you, too!

seleen fouad on January 02, 2014:

yummy...yummy thanks for sharing. I will try them

happy 2014!!

Margaret Schindel (author) from Massachusetts on January 01, 2014:

@DebW07: Thanks, Deb! They're good for you and really delicious. Enjoy! :)

DebW07 on January 01, 2014:

Sounds like these muffins have something for everybody.

Margaret Schindel (author) from Massachusetts on January 01, 2014:

@RoadMonkey: Thanks for your lovely comment! It really is pretty amazing how something so healthy can also taste so yummy. Enjoy the recipe! :)

Margaret Schindel (author) from Massachusetts on January 01, 2014:

@matnichi: Thanks! So glad you enjoyed the recipe. :)

RoadMonkey on January 01, 2014:

They look absolutely delicious and too decadent to be healthy but when I read the ingredients, I can't believe how healthy they are! Have printed out the recipe to try.

matnichi on December 31, 2013:

Good one, thanks for sharing

Margaret Schindel (author) from Massachusetts on December 30, 2013:

@esmonaco: Thanks so much! I hope you enjoy them. :)

Eugene Samuel Monaco from Lakewood New York on December 29, 2013:

WOW!! Those look delicious, can't wait to try them Thanks

Margaret Schindel (author) from Massachusetts on December 22, 2013:

@socialcx1: Thanks! I hope you get a chance to try them. :)

socialcx1 on December 21, 2013:

They certainly look AWESOME.

Margaret Schindel (author) from Massachusetts on December 19, 2013:

@Elsie Hagley: My pleasure! I hope you enjoy them as much as we do. :)

Elsie Hagley from New Zealand on December 17, 2013:

I love muffins and I certainly will try this recipe. Thanks for sharing.

Margaret Schindel (author) from Massachusetts on December 16, 2013:

@Nancy Hardin: Thanks, Nancy! That's the beauty of being able to take what we like best about a recipe and then adapt it to suit our (or our families') personal tastes and dietary requirements or preferences. I'm sure it would taste equally good, if quite different, with cranberries and orange juice/zest vs. wild blueberries and lime!

Nancy Carol Brown Hardin from Las Vegas, NV on December 16, 2013:

I'm really not that fond of muffins, but these DO sound yummy. As you do, I substitute things in recipes, making them my own. I'd use cranberries instead of blueberries and maybe some orange zest and juice. But I do like the coconut addition and the streusel. So, I just may have to try these out. Well done on a yummy recipe anyone would like.

Margaret Schindel (author) from Massachusetts on December 16, 2013:

@Brite-Ideas: Thanks so much for your kind comment! I hope you get a chance to try these. It's recipes like this one that have helped me discover new (to me) and more nutritious ways to bake some of my favorite treats. :)

Barbara Tremblay Cipak from Toronto, Canada on December 16, 2013:

this sounds excellent - would love to add this one to my list of muffins to try :)