Coconut Cranberry Muffins (1 bowl)
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.
Servings: 12
Calories: 192kcal
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.
Video
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