Macaroon Berry Muffins
Prep time
Cook time
Total time
The best muffins you'll ever make. These Macaroon Berry Muffins are full of delicious flavors. Made in 1 bowl and in under 30 minutes! Allergen friendly: free from dairy, egg, soy, tree nuts, peanuts, fish, shellfish, mustard, sesame. Vegan too. Absolutely a must-make recipe!
Recipe type: dessert
Serves: 24
  • 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
  1. Preheat oven to 350F. Line muffin pan with paper liners. Set aside.
  2. In a large bowl, add and whisk together dry ingredients: flour, sugar, salt, and baking soda.
  3. Add coconut and berries and whisk until well combined.
  4. 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.
  5. Divide batter evenly amongst the paper lined muffin pan - filling about ⅔ of each cup.
  6. Bake in the oven for 23 minutes, until muffins are cooked through and edges are a beautiful light-golden/golden in color.
To make mini muffins, adjust baking time to 15 minutes.
Recipe by No Dairy No Cry at