I really struggle with getting Noah to eat breakfast but one thing I can always get him to inhale without complaint is muffins. The healthiest choice? No, but the majority of the time I will make a whole wheat version with very little sugar. But this muffin is so not that. It has chia seeds and wheat germ though so that makes them healthy right? Still no?
We really like tropical, citrusy treats around here so when I came upon this recipe I knew it would be a hit. I decided to add macadamia nuts for some texture and crunch as well as the chia seeds and wheat germ to feel a little better about eating them. I also made them into muffins, rather than a loaf because the portable factor makes life easier for me.
The zesty lime glaze puts these muffins over the top. It lends such a citrus punch and makes you think for a second you are on the beach. But then you remember you’re in Nebraska and summer is almost over. Womp womp. I definitely plan on lots of muffins during the school year since they can be made the night before and my kids are guaranteed to eat them. If you’re in the same boat as me, check out my recipe index for a huge selection of muffin recipes. Can you tell we’re big fans?
I also plan on making some big batches of whole wheat waffles to freeze for more easy breakfast options. Any other great, easy breakfast ideas for me?
recipe adapted from Wonky Wonderful1½ cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup sugar
1/4 cup butter, room temperature
2 eggs 3/4 cup coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened flaked coconut
1 Tbsp. chia seed
2 Tbsp. wheat germ
1/2 cup macadamia nutsfor the glaze:
1 cup powdered sugar
Zest of 1 lime
1 1/2 Tbsp. fresh lime juice
1/3 cup sweetened flaked coconut
1. Preheat oven to 350°. Sift together flour, salt and baking powder. Set aside.
2. Mix butter and sugar. Add eggs, coconut milk and vanilla while mixing. Gradually mix in dry ingredients.
3. Gently fold in flaked coconut, chia seeds, wheat germ and macadamia nuts.
4. Line a 12-cup muffin tin with muffin papers or spray with non-stick spray.
5. Bake 16-20 minutes or until toothpick can be inserted and removed clean. Allow muffins to cool on rack.
6. Meanwhile, prepare the glaze. Mix powdered sugar and lime juice together until smooth. Poke holes in the muffins and spread half the glaze onto the muffins.
7. Stir coconut and lime zest into the remaining glaze and spread onto muffins. It will be thick.