Delicious Coconut Cranberry Muffins made with Greek yogurt, coconut and oat flour are lightly sweetened. A healthier gluten free breakfast or snack on the go. Gluten Free + Low Calorie
Every year after Thanksgiving I make a batch of muffins. They make a great quick, snack to have around during the holiday season when life is busy. They're portable, pre-portioned in the proper serving size and make you feel like you're eating something bad that's really good for you!
For myself and my clients, I find having planned treats on hand makes it easier for them to control how they choose to eat other treats during the holiday season. Because let's face it...we're presented with a lot of options this time of year!
Coconut Cranberry Muffins
These coconut cranberry muffins are better for you and balanced in nutrition to keep blood sugar stable which greatly helps regulate cravings. These muffins are high in fiber so they will fill you up and keep you satisfied for awhile. That's why I love these as a quick snack.
They're also lightly sweetened with maple syrup and use low sugar dried cranberries. You can also buy dried cranberries sweetened with apple juice for an even lower sugar option.
What You Need
- Coconut Flour
- Gluten Free Oat Flour
- Maple Syrup
- Greek Yogurt
- Coconut Oil
- Baking Soda, Salt
- Low Sugar Dried Cranberries
The eggs and coconut oil must be at room temperature before mixing together the ingredients. If you have to melt your coconut oil (it usually hardens in the pantry during the winter months), then let it cool 5-10 minutes to room temperature before mixing with anything.
This is important to ensure you don't get clumps of coconut oil in the batter. It also guarantees the batter will be smooth and the muffins bake thick and dense as they should.
Last, be sure to measure the oat and coconut flour properly. Coconut flour in particular, is extremely finicky to bake with. If you over measure, the muffins will be extremely dense and not so great to bite into.
Coconut Cranberry Muffins
- In a large bowl or using a standing mixer, whisk egg whites and whisk 2 minutes until fluffy.
- To the eggs, add Greek yogurt, maple syrup, coconut oil and salt then stir to combine.
- Add baking soda, oat flour and coconut flour to the mixture. Gently fold into the batter to combine, but do not over mix. Fold in the dried cranberries to combine gently. Spoon the batter into the muffin cavities filling 3/4 of the way full.
- Bake at 350 F for 25 minutes then remove from the oven, cool in the muffin tin for 10 minutes before transferring to a wire racking to cool completely.
- Store muffins in the refrigerator 7 days. Freeze up to 30 days.
What I Used For The Recipe