Go Back
+ servings
Coconut cranberry muffins cut in half on a white plate with butter on it
Print Recipe
5 from 4 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 192kcal


  • 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)


  • 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.



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


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