Step 1

Pre-heat oven to 400°F. Line muffin tray with muffin papers and set aside.

Step 2

In a microwave-safe bowl, melt the coconut oil. Add in the yogurt, maple syrup, eggs and vanilla and mix until smooth.

Step 3

Add the flour, baking powder, baking soda, salt, coconut and lime zest. Mix until just combined.

Step 4

Fold in the cranberries. Batter will be quite thick and that's OK.

Step 5

Spoon around 3 tablespoons per muffin. Sprinkle tops with a little extra coconut if desired.

Step 6

Bake for 18-22 minutes, until a toothpick comes out clean. Mine were perfect in 20 minutes.

Step 7

Allow to cool 10 or so minutes in the muffin pans before turning out onto a wire rack to cool completely.

Step 8

Store muffins in an airtight container at room temperature for 3-5 days.

Step 9

Freeze for up to 3 months.