Paleo Key Lime Muffincakes

Paleo Key Lime Muffincakes

Paleo Key Lime Muffincakes

What exactly is a Muffincake you might ask? Well it’s a combination of a Muffin and a Cupcake! It’s got the texture of a muffin, but then it’s topped with a rich creamy frosting like a cupcake. You get the best of both worlds! Okay enough of my shenanigans…so what really happened is I couldn’t decide if I wanted to make a key lime muffin or a key lime cupcake. I really wanted to just do a muffin but then I decided that I also really wanted to put a key lime frosting on it and garnish it all cute and stuff. It’s my blog so I’m gonna do what I want! And that’s how the Key Lime Muffincake was born.

So I’ve got some exciting things in the works for you guys! First of all I will be the next featured blogger on the Nourished app this June. If you haven’t had a chance yet be sure to check it out! It’s an app that combines Paleo and GAPS friendly recipes from all your favorite bloggers and puts them all in one place for you along with a ‘Shopping List‘ and a ‘Cooked This‘ history log so you can keep track of the things you made and loved! It’s totally legit and I’m so excited to be a part of it. Also there will be one of my recipes that is exclusive to the app, you will only be able to find it there! I will keep you guys posted and let you know when my content is available.

I will also be doing my first Blog Giveaway! (Cue the Oprah music and confetti) Okay so it’s not like a new car or anything but it definitely tastes better than that new car smell! It’s…wait for it…Nikki’s Coconut Butter! Yum! As soon as I have more deets for you guys I’ll let you know the scoop so you can get in on the action. I will also be creating a delicious recipe for you guys using Nikki’s Coconut Butter, I just have to decide on what flavor to use! Until then chomp on a muffincake already.


    Key Lime Muffincakes
    *Makes 12 servings

    1/2 cup coconut flour
    1/4 cup blanched and sifted almond flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    few pinches of sea salt
    1 teaspoon of lime zest
    4 organic cage-free eggs
    1 organic cage-free egg white
    1/4 cup canned coconut milk, full-fat
    4 tablespoons coconut oil (liquid)
    2 tablespoons raw honey (liquid)
    2 tablespoons coconut palm sugar (or Pure Maple Syrup)
    1/2 teaspoon vanilla
    1/4 cup fresh squeezed lime juice


    1. Preheat oven to 350 F. Line a cupcake tin with foil liners.

    2. In a large mixing bowl combine the coconut flour, almond flour, baking powder, baking soda, and salt. Mix together with a fork until combined and then stir in the lime zest.

    3. In a separate medium sized bowl combine the eggs, egg white, coconut milk, coconut oil, honey, coconut palm sugar, vanilla, and fresh squeezed lime juice. Blend with a hand mixer or whisk until completely combined.

    4. Now add the wet mixture in the medium bowl to the dry mixture in the large bowl and use a whisk to stir them together.

    5. Then use a spoon to transfer your muffincake batter into the foil liners in your cupcake tin. Fill about 3/4 of the way.

    6. Bake for 20 minutes or until a toothpick comes out clean.

    7. Let them completely cool before frosting or the frosting will melt. Use the cooling time to prepare your frosting and garnishes.

    Key Lime Frosting

    3/4 cup organic palm shortening
    1/2 cup refrigerated canned coconut milk, full-Fat (cream at the top of the can)
    4 tablespoons of fresh squeezed lime juice
    2 tablespoons of coconut nectar (or Pure Maple Syrup)
    1 tablespoons raw honey
    1 teaspoon vanilla
    sliced lime and lime zest for garnish


    1. In a food processor combine all the ingredients and blend until smooth.

    2. Transfer to a piping bag and refrigerate until you are ready to frost.

    3. Once the muffincakes are completely cooled, frost, garnish, and enjoy!


So are you gonna get your muffincake on or what? You totally should. Even if you decided to skip the frosting and just have the muffin, they would definitely make a tasty little breakfast treat. Our Non-Paleo taste tester Brad loves Key Lime. It’s his favorite flavor of anything. So of course I made him try these, finally, since he hasn’t taste tested anything lately. Guess what? He liked them! He thought they were “more reminiscent of a muffin than a cupcake but thought the lime flavor was very well done.” Does he think he’s a judge on Top Chef now or what? At least he didn’t tell me to pack my knives and go home. Because I’m already at home. And so are my knives. Until next week my favorite Paleo blog readers, do one thing that scares you and eat one vegetable that you normally wouldn’t…not at the same time of course, unless the vegetable scares you…then you’re all set!


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21 responses to “Paleo Key Lime Muffincakes

  1. Any subs for the coconut palm shortening in the frosting? Think the muffins could stand on their own without the frosting? They look great and I have everything on hand but the shortening so I may make them today 😃. Thanks for the recipe!

    • Justine, the muffins definitely stand on their own! Try adding another can of refrigerated coconut cream instead of the palm shortening, some cold butter or ghee, and a few Tbs. of coconut flour, along with the rest of the ingredients. Get creative! Let me know how it goes! :)

  2. These are fantastic! Seriously, these are the best paleo muffin/cupcakes I’ve ever had. The consistency is perfect. Do you think that this recipe would work as a small cake in an 8×8 pan?

  3. I made these last weekend as a test for a primal wedding cake alternative. All were eaten within minutes by my non primal family! Needless to say, I will have your Key Lime Muffin Cakes as the wedding cake of choice in a few weeks. Thank you for all the fantastic recipes and sharing your life and daily eats (hugs)!

    • Thanks Stephanie, what a great compliment! I’m so happy to hear the non-primals gobbled them up too! Also what a great way to sample wedding cake flavors, go you! I’m excited to be part of the special day even from afar :)

  4. These are excellent! Even my poo-pooing-non-paleo husband liked these. The lime flavor made these light & refreshing flavored and as much as I love, love, love chocolate snacks, this was a nice change to throw in!

    My only change to the recipe because I think lately I’ve been eating too much “sugar” is that I used Xylosweet (an all natural sugar alcohol, and a great replacement for cutting sugar so that you won’t spike insulin) in place of the sweeteners used in the recipe and it still tasted great!

    As always, thanks for your amazing genius recipes–as long as you keep cranking them out, I’ll keep cooking them up! Now off to make my favorite pancakes-your chai ones! Yum!

    Jill :-)

    • These were so tough for me to make because I’m such a chocoholic! I’m so glad to hear that a fellow chocolate lover and poo poo picky husband enjoyed them as well! Thanks again for making them and reviewing. :)

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  7. Vanessa, I made this recipe again and they are still a huge hit! Like last time, I used Xylosweet; as I said in my above post. And then instead of a regular muffin pan, I used a mini muffin pan to make little muffincakes! They turned out so cute!

    For the frosting, I started out by putting the zylosweet and added a bit of the lime zest into the food processor to powder the zylosweet, I then added the rest of the ingredients. For some reason the lime juice didn’t want to blend with the other ingredients even though I had no issue?! Anyway transferred everything to a bowl and with beaters I whipped the frosting into shape–go figure?! The frosting with the zest turned out really great and the flecks made these little darlings even prettier!!

    Anyway this recipe is a keeper in the rotation of goodies! Thanks as always, your devoted blog follower, –Jill :-)

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