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.
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
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.
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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.
Muffins work so well for meal prep and are fridge and freezer-friendly. Here are some tips for this cranberry muffin recipe: Find my favorite muffin tins, microwave-safe bowl and muffin liners in my shop!
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:
Find my favorite muffin tins, microwave-safe bowl and muffin liners in my shop!
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.
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 (1 bowl)
- 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
- 2 cups white whole wheat flour (250g; fluffed, spooned & levelled; see * note)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut (plus extra for sprinkling on tops)
- 1 lime (zested)
- 2 cups cranberries (fresh or frozen)
- 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.
- Store muffins in an airtight container at room temperature for 3-5 days.
- Freeze for up to 3 months.