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Coconut Cranberry Muffins {GF, Low Cal}

December 1, 2018

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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

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!

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

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.

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

What You Need

  • Coconut Flour
  • Gluten Free Oat Flour
  • Maple Syrup
  • Eggs
  • Greek Yogurt
  • Coconut Oil
  • Baking Soda, Salt
  • Low Sugar Dried Cranberries

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

Helpful Tips

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.

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Coconut Cranberry Muffins

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.

Author Skinny Fitalicious
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 190 kcal
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
Print

Ingredients

  • 8 large egg whites room temperature
  • 1/2 cup Greek yogurt plain
  • 1/2 cup coconut oil melted, room temperature
  • 1/4 cup maple syrup
  • 1 cup coconut flour
  • 1/2 cup Gluten Free Oat Flour or Gluten Free Baking Flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried cranberries low sugar
US Customary - Metric

Instructions

  1. Preheat oven 350 F. Prepare a muffin tin with muffin liners or spraying with cooking spray.

  2. In a large bowl or using a standing mixer, whisk egg whites and whisk 2 minutes until fluffy.

  3. To the eggs, add Greek yogurt, maple syrup, coconut oil and salt then stir to combine.

  4. 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. 

  5. 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. 

  6. Store muffins in the refrigerator 7 days. Freeze up to 30 days.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Course Breakfast, Snack
Cuisine American
Keyword breakfast, coconut, coconut flour, cranberry, gluten free, greek yogurt, healthy, low calorie, low calorie snack, muffin, oat flour, snack
Nutrition facts per serving (1muffin)
Calories 190 kcal
Fat 11 g
Saturated Fat 9 g
Cholesterol 0 mg
Sodium 320 mg
Potassium 81 mg
Carbohydrates 18 g
Fiber 4 g
Sugar 8 g
Protein 5 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 21 %
Iron 0.5 %

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What I Used For The Recipe

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.

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.

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. Susie @ SuzLyfe says

    November 27, 2015 at 5:19 am

    YAY! I love hearing a) that you had a great day and b) that you are able to be so active. That is so awesome, after so many months of feeling trapped, like I know that you have. And, well, if people say they are the best, I guess I gotta try them, right??

    Reply
    • Megan says

      November 27, 2015 at 1:32 pm

      I have to take the good days when they come because they surely have not come often this year and YES you must try them!

      Reply
  2. Michele @ Paleo Running Momma says

    November 27, 2015 at 6:56 am

    I think I’ve been overworking myself and came down with a terrible sore throat and fever, body aches (crazy!) right before the holiday. I haven’t yet figured out how to give myself breaks and my body seems to be rebelling. Really glad you’ve been feeling so well though – you deserve it!

    Reply
    • Megan says

      November 27, 2015 at 1:33 pm

      Oh no! I’m sorry to hear that. Hope you feel better. Rest up this weekend!

      Reply
  3. Sam @ PancakeWarriors says

    November 27, 2015 at 10:31 am

    Yum I can see why your mom couldn’t stop eating these – those amazing ingredients!! And I love that these are full of egg whites and greek yogurt – protein to help keep you full and healthy fat to help you feel satiated on less! Winner in my books!

    Reply
    • Megan says

      November 27, 2015 at 1:33 pm

      Eggs and yogurt two of my favorite baking ingredients. 🙂

      Reply
  4. Janelle @ Run With No Regrets says

    November 27, 2015 at 8:10 pm

    Delicious!! I need to try these. Glad you had a nice holiday!

    Reply
    • Megan says

      November 28, 2015 at 11:44 am

      Thanks! Let me know if you try them!

      Reply
  5. Katie @ katiesfitscript says

    November 27, 2015 at 8:36 pm

    So crazy how I ended up on this recipe because I was just reading about how wonderful hemp seeds are! Can’t wait to try!

    Reply
    • Megan says

      November 28, 2015 at 11:44 am

      It was meant to be!

      Reply
  6. jill conyers says

    November 28, 2015 at 1:52 am

    I love that you added hemp seeds. It’s a staple in our house.

    Reply
    • Megan says

      November 28, 2015 at 11:45 am

      Me too! Between you & me I like them better than chia seeds.

      Reply
  7. Petra @ CrumblesAndKale says

    November 28, 2015 at 7:30 am

    Gosh, these look delish (and I love that they are good for you as well)!

    Reply
    • Megan says

      November 28, 2015 at 11:45 am

      Thank you Petra!

      Reply
  8. Jody - Fit at 58 says

    November 28, 2015 at 12:20 pm

    My gym was busy too!!!! Crazy!

    Reply
    • Megan says

      November 28, 2015 at 4:24 pm

      Yes then Friday NO ONE!

      Reply
  9. Ashley @ Fit Mitten Kitchen says

    November 28, 2015 at 1:33 pm

    Yum I love the ingredients in these! I have kind of taken a couple days off from exercising after Thanksgiving and I am starting to crave that intense session again! Gotta do something tomorrow for sure.

    Reply
    • Megan says

      November 28, 2015 at 4:24 pm

      I did lighter workouts the last few days and today had a really good hard session. It felt so good. You will feel amazing!

      Reply
  10. Carly @ FitLiving blog says

    November 29, 2015 at 5:30 pm

    Yummy! Thanks for linking up with us for Fitness Friday! I can totally relate to working all the time. Still trying to find a balance, but it’s hard when there’s always something to be working on.

    Reply
    • Megan says

      November 30, 2015 at 11:27 am

      It’s hard especially when your work is something you’re passionate about!

      Reply
  11. Lindsey says

    November 30, 2015 at 12:24 am

    Love everything coconut, and low calorie!? Bring it on!

    Reply
    • Megan says

      November 30, 2015 at 11:28 am

      You will love them!

      Reply
  12. Patrick @looneyforfood says

    February 27, 2017 at 9:00 am

    These look great! I love putting yogurt in muffins! I think it makes the so moist without the fat. I love this flavor combo.

    Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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