Macaroons in muffin form? You bet!
If you love coconut as much as I do, then you’re going to adore these muffins. I promise you will. *fingers crossed*
Let me tell you how AMAZING this recipe is. First of all – it’s just plain delicious. My kids literally finished the entire first batch in less than an hour, save the 13 minis I made for Munsur to take to school. That has never happened before – hence their perfection.
Next, these mouthwatering Macaroon Berry Muffins are in fact so simple to make. My easiest fuss-free recipe! One bowl is all it takes to make them, and in under 30 minutes, you have the most incredible delectable dessert ever.
This recipe is allergen friendly as always – free from:
- tree nuts
It’s also vegan, healthy, and perfect as a quick breakfast on the go, a snack, or an after dinner indulgence.
Celebrate any occasion with these muffins. Think birthday parties, BBQ’s, or at friends’ gatherings. And with Canada celebrating its 150th birthday this year, these Macaroon Berry Muffins are guaranteed to be a hit. Stick to red berries and they become perfectly patriotic.
I know you’ll love this recipe. And if I’m right, don’t forget to post a picture of your muffins on Instagram and tag @nodairynocry so I can see your amazing baked goods!
Oh and if you can leave a comment on here I’ll love you forever!
And with that, I’ll leave you with the best muffin recipe ever. ever. and ever.
Happy baking beautiful friends xx
- 2½ C flour
- 1½ C sugar
- ½ Tsp sea salt
- ½ Tsp baking soda
- 1 C shredded coconut
- 1 C dried berries of choice - I used a mix of cherries, blueberries, and cranberries
- ¾ C seed or veggie oil - I use grapeseed oil
- 2 Tsp fresh lemon juice
- 1 C water
- Preheat oven to 350F. Line muffin pan with paper liners. Set aside.
- In a large bowl, add and whisk together dry ingredients: flour, sugar, salt, and baking soda.
- Add coconut and berries and whisk until well combined.
- Next, add oil, water, and lemon juice, and continue whisking until just combined. Then use a spatula and stir a few more times to finish the rest of the mixing.
- Divide batter evenly amongst the paper lined muffin pan - filling about ⅔ of each cup.
- Bake in the oven for 23 minutes, until muffins are cooked through and edges are a beautiful light-golden/golden in color.