Tahini-Lime Muffins

• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1/2 cups Rolled Oats
• 2 Tablespoons Ground Flax Seed
• 2 Tablespoons Wheat Germ
• 1/4 cups Granulated Sugar
• 1/4 cups Brown Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 3/4 cups Almond Milk
• 1/4 cups Tahini
• 1 whole Lime, Zested
• 1/4 cups Lime Juice
• 1/3 cups Coconot Oil, Melted
• 1/3 cups Flaked Or Shredded Coconut

1. Preheat oven to 350u0b0F. Grease or line a muffin tin; set aside.
2. In a large bowl, whisk together the dry ingredients (flours, oats, flax seed, wheat germ, sugars, baking powder, salt).
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 2 months.
6. This recipe was inspired by a lemon-tahini muffin recipe from the Laramie Cooking Examiner.

whole wheat flour, allpurpose, rolled oats, ground, ubc, ubc, baking powder, salt, almond milk, ubc, ubc, coconot oil, coconut

Taken from tastykitchen.com/recipes/breads/tahini-lime-muffins/ (may not work)