Cherry-Lime Coconut Flour Muffins

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Refreshing sweet cherry and tart lime flavors in tender coconut muffins - and they’re gluten free too!


  • 1/2 cup Hodgson Mill Coconut Flour-Gluten Free
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/3 cup granulated sugar
  • 1 tsp. fresh lime zest, finely grated
  • 6 large eggs, room temp
  • 6 Tbsp. unsalted butter, melted and slightly cooled
  • 1/2 tsp. vanilla extract
  • 1 cup fresh Bing cherries, chopped


In a large bowl, whisk the coconut flour, salt and baking powder together.  Set aside. In a small bowl, mix the sugar and lime zest together with your fingers or a spoon until the sugar has taken on a green tint.  Set aside. In a medium bowl, beat the eggs lightly and then mix in the melted butter, lime sugar and vanilla.  Pour the egg mixture into the large bowl with the flour and stir until smooth.  Gently fold in the cherries and then evenly divide the batter into 12 paper-lined muffin cups.  Bake muffins in a 400°F oven for 14 to 16 minutes.  Allow the muffins to remain in the muffin pan for 10 minutes and then remove to a wire rack to finish cooling.  These muffins are best eaten the day they’re made, but can be kept at room temperature in an airtight container for up to three days. 

Adapted from

makes 12 standard-size muffins Print this Recipe

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