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Spiced Coconut and Lime Muffins

These spiced coconut and lime muffins are a lighter alternative to traditional muffins, with less sugar and oil, plenty of fibre, and no dairy. The combination of coconut, lime, and warming ginger gives these muffins plenty of flavour, while oats and wholewheat flour keep the texture hearty and filling. Sweetened mainly with ripe bananas and dates, they’re satisfying without being heavy, making them a good option for breakfast with coffee or an afternoon snack. They’re easy to bake, either in the oven or air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 3 ripe bananas mashed
  • 2 Tbsp cold-pressed rapeseed oil or coconut oil
  • ½ cup coconut sugar
  • 1 tsp ground ginger
  • Zest and juice of 1 lime
  • 2 cups wholewheat flour
  • 1 cup rolled oats
  • 1½ tsp baking powder
  • ½ cup desiccated coconut
  • 8 dates finely chopped
  • 3 Tbsp crystallised ginger diced

Method
 

  1. Preheat the oven to 180°C and line a muffin tin with paper cases.
  2. In a large bowl, mash the bananas, then mix in the eggs, oil and coconut sugar until well combined.
  3. Stir in the lime juice and zest.
  4. Add the oats, flour and baking powder and mix until just combined.
  5. Fold in the desiccated coconut, chopped dates and crystallised ginger.
  6. Adjust the consistency if needed: the mixture should be thick but spoonable. Add a little oat milk if it’s too stiff, or a little extra flour or oats if it’s too loose.
  7. Spoon the mixture evenly into the muffin cases, or use silicone moulds if preferred.
  8. Bake for 20–25 minutes, until risen and golden.
  9. Alternatively, place the silicone moulds in an air fryer, set to 180°C, and bake for 15–20 minutes.
  10. Remove the muffins from the oven and allow to cool slightly before serving.
  11. The muffins keep well for a couple of days in an airtight container.