Recipe Of The Week – Coconut & Cranberry Muffins

Coconut & Cranberry Muffins Recipe

Spending a bit of time over the weekend to making some delicious coconut and cranberry muffins while maintaining a healthy and nutritious diet during the week will be so much easier.

These muffins are gluten-free and packed with natural goodness. For variety, you can replace the coconut & cranberry with anything else you prefer. 



Gluten-free Coconut & Cranberry Muffins Recipe


 1 cup Sorghum Flour
 ½ cup Millet Flour
 ½ cup Tapioca Flour
 1 tbsp Baking Powder
 One tsp Bicarbonate of soda
 1 tsp Xanthan Gum
  cup Coconut Sugar
 2 tsp Cinnamon
 ½ tsp Sea Salt
Wet Ingredients
2 Eggs
 ¾ cup Plain yogurt
 ¼ cup Milk, almond or milk alternative
 1 tsp Vanilla extract
 ½ cup Desiccated Coconut
 ½ cup Dried cranberries


1. Preheat the oven to 180°C and grease a muffin tin lined with muffin cases.
2. In a mixing bowl, stir together dry ingredients.
3. In a separate bowl, whisk eggs, milk, yoghurt, and vanilla until smooth.
4. Pour dry ingredients into wet ingredients and stir with a wooden spoon until combined. Stir in coconut and cranberries.
5. Divide batter evenly into the muffin tin lined with muffin cases and bake for 15 – 18 minutes until tops are golden brown and firm.
6. Cool on a wire rack and store in an airtight container on the counter for 3 – 4 days or in the refrigerator for up to a week.

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