PS Lime and Coconut Corn Muffins

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25-27 minutes
Total Time:  35-37 minutes


  • 3 T flaxseeds
  • 1 1/2 c whole wheat flour
  • 1 c fine grind cornmeal
  • 1/2 c raw unsweetened shredded dried coconut
  • 1 1/2 t baking soda
  • 1 t baking powser
  • 1/2 c Sucanat or brown sugar
  • 1 1/2 c filtered or spring water
  • 1/4 c maple syrup
  • 3 1/2 T freshly squeezed lime juice


  1. Preheat the oven to 375 degrees F.  
  2. Line a twelve-c standard muffin pan with paper liners.
  3. Put the flax seeds in a high-performance blending appliance and process into fine flour.
  4. Transfer to a large bowl.
  5. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar)
  6. Stir with a dry whisk to combine.
  7. Stir in the water, maple syrup and lime juice
  8. Mix just until incorporated.
  9. Divide the mixture amon the lined muffin cups.  Bake for 24-27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  10. Put the pan on a wire rack.
  11. Let cool for about 5 minutes.
  12. Carefully remove the muffins from the pan and cool for about 10 minutes longer.  
  13. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @,,
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