Vegan Triple-Coconut Lime Blueberry Muffins with Healthy Streusel Topping
These Healthy Muffins Will Satisfy Your Craving for a Sweet Treat
I love eating muffins for breakfast! Sadly, most of them are loaded with unhealthy fats and processed foods like refined, bleached white flour and cane sugar that make them a nutritional disaster. So I've been experimenting with healthy muffin recipes and adapting them to make them more delicious and nutritious. This Triple-Coconut Lime Blueberry Muffins Recipe with Healthy Streusel Topping is one of my best good-for-you baking recipes yet.
Although they're not as sweet as sugary traditional muffins, these are definitely sweet enough for someone like me who has an undeniable sweet tooth. They're also as quick and easy to make as regular blueberry muffins with a streusel topping. The streusel-like crunchy topping on these muffins is a wonderful combination of unsweetened shredded coconut, coconut sugar and ground flax seeds that adds a lot of fiber and nutrition along with flavor and crunch.
The Inspiration for This Recipe
I was inspired to develop this yummy vegan Triple-Coconut Lime Blueberry Muffins recipe 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 muffin recipe was vegan, made with coconut oil, and chock full of luscious wild blueberries that provide not only great flavor but also a high concentration of antioxidants that make wild blueberries one of the world's healthiest foods.
But I wanted my recipe to have even more flavor, fiber and nutrition so that my husband and I could enjoy these yummy muffins often as part of our healthy eating lifestyle. So I made quite a few changes and came up with my own wonderful version.
I've Boosted the Flavor and Nutrition in This Healthy Blueberry Muffin Recipe
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's also delicious and has a hint of caramel flavor similar to the taste of a light brown sugar. I use Nutiva's . minimally processed, organic coconut sugar
Healthy Vegan Triple-Coconut Lime Blueberry Muffins
- 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
- Preheat the oven to 375 °F. Grease a 12 cup nonstick muffin pan generously with coconut oil and set aside.
- 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.
- In a large bowl, stir together the unbleached white flour, white whole wheat flour, baking powder, flax seeds and salt until well combined.
- 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.
- 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!)
- 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.
- Stir the topping ingredients to combine well, then sprinkle the mixture evenly over the tops of the muffins.
- 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.
Please Rate My Triple-Coconut Lime Blueberry Muffins Recipe - Thanks!
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 12-cup silicone muffin pans made by HIC. Not only do they work very well, but part of the proceeds go 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.
Use a 4 Tbsp. Scoop to Quickly Portion the Muffin Batter Evenly
Using a stainless steel scoop with a spring action scraper makes it so easy to measure, scoop and dispense equal amounts of muffin batter into muffin tin cups. It's equally useful for portioning cupcakes or jumbo size cookies.
Norpro makes a heavy duty, professional quality, that will give you many years of reliable use in your kitchen. It's great for dispensing identical portions of cupcake or muffin batter with far less strain on your hands than traditional ice cream scoops, making evenly sized meatballs, and many other uses 4 tablespoon stainless steel 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.
More of My Healthy Vegetarian and Vegan Recipes to Try
If you're interested in healthy vegan recipes and vegetarian recipes, here are a few more of my favorites for you to try:
© 2013 Margaret Schindel