Yield: 1 large loaf or about 10-12 muffins
This recipe can be made as a quick bread or muffins. If you want muffins for the morning, make the batter the night before and leave it in the fridge over night, then bake them off in the morning. I think orange zest would be just as good as lime zest in this recipe – I’m trying that next time for sure! By the way – all purpose flour works here as well, so they need not be gluten-free unless preferred.
- 3 cups gluten-free flour mix
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup granulated sugar
- 1 1/2 cups sweetened coconut (plus more for topping)
- 2 eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 6 tablespoons grape seed oil
- 1 tablespoon lime zest (1-2 limes depending on size)
- Heat oven to 350 degrees.
- In a medium mixing bowl, whisk the dry ingredients together to combine – flour mix, salt, baking powder, cinnamon, sugar and coconut.
- In a small bowl, whisk together the wet ingredients to combine – eggs. milk, vanilla, grape seed oil and lime zest. If you want to add a squeeze of lime juice, it will only make these lime-ier, if you like.
- Pour wet ingredients into dry ingredients and mix just to combine.
- If baking quick bread, spray a 9×5 bread pan with pan release. If you are baking muffins, I always recommend using muffin cups. Portion the batter according to your plan. Sprinkle the top of the bread or muffins with a little extra coconut.
- Quick bread should take about 1 hour. Muffins take about 24 minutes. Bake each until a toothpick inserted in the center comes out clean.
Inspired by smittenkitchen.com