Vegan Mini Muffins with Lime and Toasted Coconut {Recipe Redux}

Ω November 22nd, 2015 Ω Tagged , , , , , , , , Ω 2 Comments

coconut lime muffins

You all know how much I love my mini muffin pan. Decadent bite-sized desserts with built-in portion control? Yes, please! This pan has made all of the following:

*Vegan cinnamon doughnuts
*Pumpkin zucchini muffins
*Spiced carrot cake fondue
*Orange cardamom tea cakes
*Dan tat (Egg custard tart)
*Vegan pumpkin bread with cinnamon cashew cream
*Gluten-free chocolate flaxseed cupcakes
*Raw vegan chocolate peanut butter cups
*Vegan homemade snickers bites

(I’m not sure why so many of the mini muffin pan recipes are vegan. Coincidence or subliminal messaging from my sentient pan?)

coconut lime muffins

Between MBA and baby, it’s been a while since I busted out the mini muffin pan. This busting involved digging through a stack of baking pans that included one shaped like a castle and another shaped like Scooby Doo, because of course. Why go through all this effort? This month’s Recipe Redux, of course!

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

It occurs to me upon re-reading this Redux that I did not do any sort of pretty wrapping of these muffins nor did I gift them because they’re MINE. (Did I write that out loud?) On the plus side, here’s a picture of a lime.


While brainstorming this month’s Redux, I recalled a recipe I had torn out of Better Homes and Gardens almost three years ago: Coconut-Lime Bread. I’ve been slowly working through the recipes I’ve collected over the years (otherwise there’s no use for my fifth most influential cookbook, i.e. the recipe binder). This recipe has been sitting on top of the pile for months, waiting to be made.


This recipe lends itself well to health-ifying by cutting down on sugar and substituting in whole wheat flour. Vegan-izing is also easy through use of coconut milk and a flax egg. Check out the recipe below for more details.


The best part of this recipe? The toasted coconut. Lightly toasting the coconut in the oven adds a wonderful taste and aroma to these mini muffins that doesn’t overwhelm the lime. The trick is to avoid over-toasting the coconut or you might end up with blackened coconut shreds (not that I would know. Ahem.)

Vegan Mini Muffins with Lime and Toasted Coconut

  Prep Time: 20 minutes

  Cook Time: 15 to 18 minutes

Ingredients (30 mini muffins)

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup coconut milk
  • 1/3 cup coconut oil, melted
  • 3/4 cup flaked coconut, toasted*
  • 1/3 cup lime marmalade
  • 1 tablespoon lime marmalade, melted**
  • 1/4 cup flaked coconut, toasted


Preheat oven to 350 degrees F. Coat mini muffin pan with cooking spray. In a medium bowl, combine flaxseed with water and set aside for five minutes.

Sift flours, sugar, and baking powder into a large bowl. In flaxseed bowl, combine flaxseed “egg” with coconut milk and coconut oil. Add all at once to flour mixture and stir until just combined (batter will be lumpy). Fold in 3/4 cup toasted coconut.

Spoon 1 tablespoon of batter into each prepared mini muffin cup. Drop 1/2 teaspoon of lime marmalade into each cup and top with another 1 tablespoon of batter. (Alternatively, mix marmalade into batter.) Bake muffins for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean (minus the marmalade). Cool on wire rack 10 minutes, then remove muffins from pan and cool completely.

Before serving, brush tops of muffins with melted marmalade and sprinkle with 1/4 cup toasted coconut. Serve immediately.

*Toasting coconut: Spread coconut over lined baking sheet and bake at 350 degrees F for 5 to 8 minutes, stirring frequently.

**Melting marmalade: Add marmalade to 1 cup microwave safe bowl. Heat 1 minute on high, stirring halfway through, until marmalade is spoonable.

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P.S. Stack ‘em up.

coconut lime muffins

P.P.S. Looking for more quick bread recipes?

P.P.P.S. Check out other awesome Recipe Redux quick breads below!

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Three Tips for Eating Healthy While Pregnant

Ω November 16th, 2015 Ω Tagged , , , , , , Ω 4 Comments

(1) Eat a regular diet–a healthy regular diet, that is.


There’s no need to go on a gluten-free, dairy-free, vegan diet once you get two lines on your pregnancy test (unless, of course, you have celiac disease or a dairy allergy, in which case you’d already be on a special diet). Shoot for a varied diet build around whole grains, fruits and vegetables, lean protein, and healthy fats. Use MyPlate as inspiration for putting together a healthy meal and browse THIH’s Update Your Plate series for specific ideas. The foods that you eat become building blocks for baby (just as they do for you), so it makes sense to choose nutrient-dense foods that pack more baby-building power per bite.

Special nutrient note: Typically a regular healthy diet means a multivitamin is not necessary; however, it’s smart to take a multivitamin with folic acid before and throughout pregnancy. Taking a multivitamin is especially important if you suffer from morning sickness and have trouble eating a balanced diet (and half a box of Kraft macaroni and cheese doesn’t count).

Pay special attention to: folic acid (800 micrograms), calcium (1000 milligrams), iron (27 milligrams–check with your doctor to see if you can reduce or eliminate the iron in your multivitamin if it is making you sick, you are eating a healthy diet, and your blood tests are stellar), and omega-3 fats (especially in the third trimester when baby’s brain is developing at a rapid pace). Also, drink plenty of water! Check out this thorough chart for what exactly all these extra nutrients are doing for you and baby.

Avoid: Raw meats, deli meats, high mercury fish, raw fish, raw eggs, unwashed vegetables, soft unpasteurized cheese and unpasteurized milk, excessive caffeine, and alcohol. You may know someone who has consumed any or all of these items during pregnancy with no adverse effects. While the likelihood of a problem is small for some of these items, the risk exists, and it is up to you to decide how much risk you are willing to take on.

Some women find that their diets improve tremendously upon finding out they are pregnant. Awesome! Those who keep it up post baby will have less difficulty dropping the baby weight.

(2) Aim for 300 extra calories a day in the second and third trimesters (more for multiples).

colorful cook

“Eating for two” is a misleading phrase. While calorie needs do increase during pregnancy, you only need an extra 300 calories per day in the second and third trimesters (and no extra calories in the first trimester despite ravenous hunger).

Examples of nutrient-dense snacks around 300 calories:
*1/4 cup hummus, small whole grain pita, 1 cup raw veggies
*Smoothie with 1 cup skim milk or nonfat plain yogurt, 1 cup frozen berries, 1 small banana
*1 slice whole grain toast, 1 tablespoon peanut butter, 1 small sliced banana
*1/2 cup-1 cup whole grain cereal (check nutrition label), 1 cup skim milk, 1 cup fruit
*1 cup nonfat or low fat plain yogurt, 1/2 ounce nuts, 1 cup fruit
*1 slice whole grain toast, 1/2 sliced avocado, 1 sliced hard boiled egg

(3) Don’t beat yourself up if you aren’t eating a “perfect” diet.

Begone, vile weed.

Begone, vile weed.

In the beginning of my pregnancy, morning sickness led me to eat the most bizarre foods. Protein foods went down the easiest, so I remember asking Peter for a couple of breakfast sausages on a day when I hadn’t eaten anything else. I alternated the sausages with a couple of baby carrots to get in a few molecules of vegetables, then spent the next hour nibbling 1/2 cup of whole grain noodles one-by-one.

It was not my finest moment.

Early on, I beat myself up over the weird “sometimes” foods that I was eating all the time. I’m a registered dietitian, I said to myself. I should know better. Of course, beating myself up did nothing to improve my diet. All I did was make myself more anxious.

Eating a healthy diet is important during pregnancy, but going crazy over a “perfect” diet is not. Sick? Eat what you can. Special occasion? Enjoy that cake! Your life doesn’t stop during pregnancy, after all.

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