Tahini-Lime Muffins
Yield: 12 muffins
 
Inspired by examiner.com
Ingredients
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • 2 tablespoons ground flax seed
  • 2 tablespoons wheat germ
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup almond milk
  • ¼ cup tahini
  • zest of 1 lime
  • ¼ cup lime juice
  • ⅓ cup coconut oil, melted
  • ⅓ cup flaked/shredded coconut
Instructions
  1. Preheat oven to 350 degrees. Grease or line a muffin tin; set aside.
  2. In a large bowl, whisk together the first 9 ingredients.
  3. In a separate bowl, combine milk, tahini, lime zest and juice, and coconut oil. Pour mixture into the dry ingredients; stir until just combined. Fold in shredded coconut.
  4. Spoon batter into the prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Store, in an airtight container, at room temperature for 3 days or in the freezer for up to two months.
Recipe by Stephie Cooks at https://www.stephiecooks.com/tahini-lime-muffins/