Tahini-Lime Muffins

Preheat oven to 350ºF. Grease or line a muffin tin; set aside.

In a large bowl, whisk together the dry ingredients (flours, oats, flax seed, wheat germ, sugars, baking powder, salt).

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.

Spoon batter into the prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Store in an airtight container at room temperature for 3 days or in the freezer for up to 2 months.

This recipe was inspired by a lemon-tahini muffin recipe from the Laramie Cooking Examiner.