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Tahini-Lime Muffins

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I have got to stop baking.

Well, maybe not stop. Ok, let me amend that statement: I have got to slow down this baking spree I am on.

My slightly-snug jeans told me so this morning.

It probably wouldn’t hurt if I would stop getting so bored every time I go to the gym. Seriously, I get 5 minutes in to my workout and find myself itching to be doing something, anything else. And I don’t mean in a “let’s do a cardio circuit” kind of way, I mean in a “let me go home and put on my sweatpants and cook” kind of way.


Guys, this is real life. As much as I try for balance in my life, there are times when I mentally reject everything green and instead just want nothing more than to spend some quality time with butter, flour and sugar. Sometimes I feel like a run. More often I feel like reading a book in bed.

Last week I felt like baking. But I figured that if I absolutely had to bake (and I did), I might as well throw a few good-for-you things in there. A little whole wheat flour. Some flax seeds. A wee bit of wheat germ. Coconut oil.

Folks, these muffins are weird. I’m not even going to pretend that they aren’t. But, weird as they are, they’re pretty good, too. The more I eat them (hello, snug jeans), the more they grow on me. The lime juice and zest give them a nice tangy bite. The tahini gives them a buttery richness. The coconut flavors here are subtle, just enough to balance out the other two players. Oh hey, they’re vegan, too. Bam.

For the record, I think these are best when they are slightly warm. Hello, microwave.

For the (other) record, they also freeze marvelously. Which means, if you weren’t aware, that you can avoid eating them all in one sitting. Hello, breakfast-for-days.

Tahini-Lime Muffins
Inspired by
Yield: 12 muffins
  • 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
  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.
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Wednesday 18th of April 2012

I'm open to these 'weird' muffins. I love lime and coconut and frequently cook with tahini. I think they would be great! :)


Wednesday 18th of April 2012

They are great! We had them last night for dinner, and had planned on only having 2 and ended up eating 6 of them. Whoops. Clearly, we have a problem here. I quickly stuck them in the freezer for a later time, mostly so that I wouldn't sneak back in the kitchen because I heard them calling me. Try'll like them!


Tuesday 17th of April 2012

hahah I think I say that every day... I need to stop baking....oops :) These muffins look fantastic! I love the tahini-lime flavor combo! I've never heard of that in a muffin, sounds awesome!


Tuesday 17th of April 2012

See, I say it and then have people tell me how much they loved {insert xyz thing I baked for them} and I just want to make them happy by feeding them again!! So maybe I'm too much of a people pleaser with my baked goods?

Renee @ Tortillas and Honey

Tuesday 17th of April 2012

I am totally in need of a Bakers Anonymous! :-) These look really interesting with the addition of the tahini, I think I'd really like the sesame flavor that it adds to the muffins!


Tuesday 17th of April 2012

My name is Stephie, and I am a (baking) addict.

The first step is admitting you have a problem, right?? ;-)