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    Coconut Cranberry Muffins

    February 11, 2020 by Denise Bustard 51 Comments

    Home / Recipes / Snacks / Coconut Cranberry Muffins

    Jump to Recipe Jump to Video

    These delicious, fluffy cranberry muffins have flaky coconut and a hint of lime zest! Prepare them in one bowl and enjoy for a healthy snack.

    There is just something so good about a muffin fresh from the oven, am I right? We love a fresh Healthy Blueberry Muffin, a Cinnamon Rhubarb Muffin, or one of these coconut cranberry muffins!

    close up shot of coconut cranberry muffins on brown plate

    Typically cranberry muffins contain lemon or orange zest, and guess what? Lime zest is dang good, too.

    And to give these muffins a little tropical twist, we've added flaked coconut in and on the muffins.

    They are fluffy, tart, citrussy and slightly sweet...just perfect with a cup of hot coffee or tea.

    Reasons you’ll ♡ these coconut cranberry muffins

    • the coconut + lime + cranberry is unique and delicious
    • they are mixed up in one bowl
    • they can be kept for easy portable snacks or frozen for later

    Recipe video

    Wondering how this coconut cranberry muffin recipe comes together? Watch the 1 minute video below to see how it happens! You can find more recipe videos on my YouTube channel.

    Don't forget to pin this post to save it for later!

    overhead view of ingredients required for cranberry muffin recipe

    Let's talk ingredients

    For this delish cranberry muffin recipe, you'll need:

    • flour- you can use all purpose, a mix of whole wheat and all purpose, or white whole wheat flour. Gluten-free and other alternative flours have not been tested.
    • coconut oil- or you can swap for vegetable oil
    • baking powder, soda + salt
    • eggs- these have not been tested with egg alternatives, but it may be possible.
    • greek yogurt- to make these nice and moist
    • maple syrup- to sweeten. Honey works as well, and while I haven't tested coconut or brown sugar, I think they would work.
    • cranberries- fresh or frozen, and in a pinch, you can use dried cranberries
    • lime zest- which brings that citrussy zing without any of the sourness the juice adds
    • coconut- I used sweetened shredded coconut but I think unsweetened would also be fine.

    batter for coconut cranberry muffins in bowl

    Meal prep tips

    Muffins work so well for meal prep and are fridge and freezer-friendly. Here are some tips for this cranberry muffin recipe:

    • One bowl- melt your coconut oil in a large microwave-safe bowl, then add in all wet ingredients followed by the dry ingredients. I love saving myself from washing extra dishes!
    • Liners- I recommend parchment or silicone muffin liners (not paper as they can potentially stick). Greasing the muffin pan well should also work.
    • Batter- this muffin batter is quite thick, thanks to the greek yogurt. I found it easiest to use a cookie scoop to spoon it into the muffin liners.
    • Storage- these muffins store in the fridge for 4-5 days and freeze/thaw well! Heat them up and serve with a smear of butter.

    Find my favorite muffin tins, microwave-safe bowl and muffin liners in my shop!

    cranberry muffin recipe in muffin pan before baking

    Can I use dried cranberries?

    While I love using fresh or frozen cranberries (they add a little juicy pop to the muffins), you could swap for dried cranberries instead.

    Can I swap the coconut oil? 

    Yes, if you don't have coconut oil, you can use vegetable oil in place.

    Can I make these cranberry muffins with gluten-free flour? Almond flour? Coconut flour?

    Unfortunately I have not tested and can't say for sure if these will work. If you give them a try, please let us know in the comments how they turned out.

    close up shot of cranberry muffins broken in half with butter

    More muffin recipes!

    • Low Carb Cauliflower Pizza Muffins
    • Lemon Chia Yogurt Muffins
    • Carrot Lentil Protein Muffins
    • 7 Healthy Baked Oatmeal Muffins
    • 7 Healthy Breakfast Egg Muffins

    This post was originally published in 2015. It has been tweaked, rephotographed and republished in 2020.

    Coconut cranberry muffins cut in half on a white plate with butter on it
    Print Recipe
    5 from 2 votes

    Coconut Cranberry Muffins (1 bowl)

    Course: Snack
    Cuisine: American
    Calories: 192kcal
    Author: Denise Bustard
    Servings: 12
    These delicious, fluffy cranberry muffins have flaky coconut and a hint of lime zest! Prepare them in one bowl and enjoy for a healthy snack.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins

    Ingredients

    • ¼ cup coconut oil (melted; 52 g)
    • 1 cup plain greek yogurt (300 g)
    • ½ cup maple syrup (138 g)
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cups white whole wheat flour (250g; fluffed, spooned & levelled; see * note)
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup shredded coconut (plus extra for sprinkling on tops)
    • 1 lime (zested)
    • 2 cups cranberries (fresh or frozen)

    Instructions

    • Pre-heat oven to 400°F. Line muffin tray with muffin papers and set aside.
    • In a microwave-safe bowl, melt the coconut oil. Add in the yogurt, maple syrup, eggs and vanilla and mix until smooth.
    • Add the flour, baking powder, baking soda, salt, coconut and lime zest. Mix until just combined.
    • Fold in the cranberries. Batter will be quite thick and that's OK.
    • Spoon around 3 tablespoons per muffin. Sprinkle tops with a little extra coconut if desired.
    • Bake for 18-22 minutes, until a toothpick comes out clean. Mine were perfect in 20 minutes.
    • Allow to cool 10 or so minutes in the muffin pans before turning out onto a wire rack to cool completely.

    Storage

    • Store muffins in an airtight container at room temperature for 3-5 days.
    • Freeze for up to 3 months.

    Notes

    * this recipe works with all purpose flour, or a combination of all purpose flour and whole wheat flour (1 cup of each). 
     

    Nutrition

    Serving: 1muffin | Calories: 192kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 217mg | Potassium: 186mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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