Healthy Vegan Triple-Coconut Lime Blueberry Muffins With Streusel Topping

Updated on July 28, 2017
Margaret Schindel profile image

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

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.

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. | Source

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 sweet flavor, 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.

The Recipe

Healthy Vegan Triple-Coconut Lime Blueberry Muffins

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! | Source

Serving Size

Serves: 12

Please Rate My Triple-Coconut Lime Blueberry Muffins Recipe - Thanks!

5 stars from 2 ratings of Triple-Coconut Lime Blueberry Muffins

Ingredients

  • FOR GREASING THE MUFFIN PANS:
  • Virgin coconut oil
  • FOR THE MUFFINS:
  • 1 cup unbleached white all-purpose flour
  • 3/4 cups plus 1 Tbsp. 100% organic white whole wheat flour, e.g., King Arthur brand
  • 3 tsp. baking powder
  • 1 heaping Tbsp. ground flax seeds
  • 3/4 tsp. salt
  • 1/2 cup plus 1 Tbsp. virgin coconut oil
  • 1/2 cup coconut sugar, AKA coconut palm sugar
  • 1/2 cup vanilla almond milk
  • 1/4 tsp. pure almond extract
  • 2 Tbsp. freshly squeezed lime juice, (may substitute lemon juice if desired)
  • 1 to 2 tsp. finely grated lime zest, (may substitute lime zest if desired)
  • 1 large, very ripe banana, mashed
  • 3 Tbsp. 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 Tbsp. unsweetened shredded coconut, (can use sweetened coconut, if desired)
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. 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 the 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 Tbsp. 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 tablespoon 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!

Questions & Answers

    © 2013 Margaret Schindel

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

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      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        5 weeks ago from Massachusetts

        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!

      • Sylvestermouse profile image

        Cynthia Sylvestermouse 

        5 weeks ago from United States

        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 profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

        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!

      • ecogranny profile image

        Kathryn Grace 

        3 years ago from San Francisco

        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 profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

        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 profile image

        Cheryl Paton 

        3 years ago from West Virginia

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • SusanDeppner profile image

        Susan Deppner 

        3 years ago from Arkansas USA

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

        @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 profile image

        Susan Zutautas 

        3 years ago from Ontario, Canada

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • esmonaco profile image

        Eugene Samuel Monaco 

        3 years ago from Lakewood New York

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • MariaMontgomery profile image

        MariaMontgomery 

        3 years ago from Central Florida, USA

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

      • MariaMontgomery profile image

        MariaMontgomery 

        3 years ago from Central Florida, USA

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

        @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!

      • profile image

        Ibidii 

        3 years ago

        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 profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • ecogranny profile image

        Kathryn Grace 

        3 years ago from San Francisco

        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 profile imageAUTHOR

        Margaret Schindel 

        3 years ago from Massachusetts

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

      • Brite-Ideas profile image

        Barbara Tremblay Cipak 

        3 years ago from Toronto, Canada

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • CherylsArt profile image

        Cheryl Paton 

        4 years ago from West Virginia

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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. ;)

      • Craftymarie profile image

        Marie 

        4 years ago

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • joinyobsn profile image

        joinyobsn 

        4 years ago

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • evawrites1 profile image

        evawrites1 

        4 years ago

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • Erin Mellor profile image

        Erin Mellor 

        4 years ago from Europe

        These look A.Maze.Ing!

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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. :)

      • favored profile image

        Fay Favored 

        4 years ago from USA

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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!

      • Diana Wenzel profile image

        Renaissance Woman 

        4 years ago from Colorado

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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. :)

      • MariannesWhims profile image

        Marianne Gardner 

        4 years ago from Pacific NW, USA

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • profile image

        ValeroMC 

        4 years ago

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • seleen fouad profile image

        seleen fouad 

        4 years ago

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

        happy 2014!!

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • profile image

        DebW07 

        4 years ago

        Sounds like these muffins have something for everybody.

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • RoadMonkey profile image

        RoadMonkey 

        4 years ago

        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 profile image

        matnichi 

        4 years ago

        Good one, thanks for sharing

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • esmonaco profile image

        Eugene Samuel Monaco 

        4 years ago from Lakewood New York

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • socialcx1 profile image

        socialcx1 

        4 years ago

        They certainly look AWESOME.

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

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

      • Elsie Hagley profile image

        Elsie Hagley 

        4 years ago from New Zealand

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

      • Margaret Schindel profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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 Hardin profile image

        Nancy Carol Brown Hardin 

        4 years ago from Las Vegas, NV

        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 profile imageAUTHOR

        Margaret Schindel 

        4 years ago from Massachusetts

        @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. :)

      • Brite-Ideas profile image

        Barbara Tremblay Cipak 

        4 years ago from Toronto, Canada

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

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