Description
These Coconut Cranberry Muffins are fluffy, healthy, and bursting with bright cranberry flavor, shredded coconut, and a hint of lime zest. Made in one bowl, they’re a quick and easy snack or breakfast option.
Ingredients
- 1/4 cup coconut oil, melted (52 g)
- 1 cup plain Greek yogurt (300 g)
- 1/2 cup maple syrup (138 g)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour (250 g; fluffed, spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut (plus extra for topping)
- Zest of 1 lime
- 2 cups cranberries (fresh or frozen)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tray with papers and set aside.
- In a microwave-safe bowl, melt the coconut oil. Add Greek yogurt, maple syrup, eggs, and vanilla. Mix until smooth.
- Add the flour, baking powder, baking soda, salt, shredded coconut, and lime zest. Stir until just combined.
- Fold in the cranberries. The batter will be thick.
- Spoon about 3 tablespoons of batter into each muffin cup. Sprinkle with extra shredded coconut if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. (20 minutes is typical.)
- Let muffins cool in the tray for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen cranberries—no need to thaw if frozen.
- Fluff, spoon, and level the flour to avoid dense muffins.
- For extra lime flavor, add 1 tsp of lime juice to the batter.
- Store in an airtight container at room temperature for 3–5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
