Meat Free Monday One day a week can make a world of difference

Lime and Coconut Corn Muffins

Laura Theodore
  • Serves: Makes 12 muffins
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

Cornmeal gives these muffins a hearty texture, while the lime and coconut contribute a tropical twist.


  • 3 tablespoons flaxseeds
  • 1½ cups (225 g) whole wheat flour
  • 1 cup (150 g) fine grind cornmeal
  • ½ cup (30 g) raw unsweetened shredded dried coconut
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 23 cup (120 g) brown sugar, sucanat, or your preferred dry sweetener
  • 1½ cups (360 ml) filtered or spring water
  • ¼ cup (90 ml) maple syrup
  • 3½ tablespoons freshly squeezed lime juice


Preheat the oven to 190°C/375°F/gas mark 5. Line a twelve-cup standard muffin pan with paper liners/muffin cases.

Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.

Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the centre of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.

Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Additonal notes

Recipe taken from Laura Theodore’s Vegan-Ease. Reproduced by kind permission of Laura Theodore. Visit Laura on Facebook and follow her on Twitter for daily recipes and tips for serving delicious, plant-based meals.

Image by Laura Theodore


Amount per serving, based on 12 servings:

168 calories
3 g fat
1 g saturated fat
3 g protein
7 mg sodium
35 g total carbohydrate
15 g sugars
3 g fibre

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