Ingredients

The following ingredients have 13 Servings
  • 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))

Instruction

  • 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.