Cranberry Coconut Mini Scuffins
Prep time
Cook time
Total time
A light, fluffy sweet, moist cranberry and coconut scuffin that tastes like a combination of a muffin and a scone. Made with coconut oil and coconut flour.
Recipe type: Breakfast
Cuisine: American
Serves: 32 Mini Scuffins
  • ½ cups all purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cups coconut sugar (Trader Joe's brand)
  • ½ cup coconut oil (Trader Joe's brand)
  • 1 egg
  • ½ cup greek yogurt, plain 0% fat (Fage brand)
  • 1 tsp. vanilla extract
  • ⅔ cups dried cranberries (reduced sugar)
  1. Preheat oven to 350 degrees
  2. Line a mini muffin pan with paper liners or spray with cooking spray; set aside.
  3. In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk until combined; set aside.
  4. In a large bowl, beat together sugar and coconut oil, until light and fluffy; about 3 minutes. Beat in egg until combined. Add greek yogurt and vanilla extract. Beat until combined.
  5. Fold in cranberries and ¼ cup of shredded coconut.
  6. With a cookie scoop, evenly drop batter into prepared baking pans. Top with remaining coconut.
  7. Bake in oven for 10 - 15 minutes, until coconut gets toasty on top.
  8. Cool on wire rack for 10 minutes before serving.
  9. Recipe from Valerie's Home Cooking - Valerie Bertinelli
Nutrition Information
Serving size: 1 Calories: 89 Fat: 4 Carbohydrates: 12 Sugar: 5.8 Sodium: 41 Fiber: 1 Protein: 1.2
Recipe by PB + P Design at