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
- Eggs
- Greek Yogurt
- Coconut Oil
- Baking Soda, Salt
- Low Sugar Dried Cranberries
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.
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
Instructions
Preheat oven 350 F. Prepare a muffin tin with muffin liners or spraying with cooking spray.
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.
Recipe Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Custom Meal Plans
Work with Megan to develop a custom macro or standard meal plan to reach your goals.
What I Used For The Recipe
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??
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!
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!
Oh no! I’m sorry to hear that. Hope you feel better. Rest up this weekend!
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!
Eggs and yogurt two of my favorite baking ingredients. 🙂
Delicious!! I need to try these. Glad you had a nice holiday!
Thanks! Let me know if you try them!
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!
It was meant to be!
I love that you added hemp seeds. It’s a staple in our house.
Me too! Between you & me I like them better than chia seeds.
Gosh, these look delish (and I love that they are good for you as well)!
Thank you Petra!
My gym was busy too!!!! Crazy!
Yes then Friday NO ONE!
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.
I did lighter workouts the last few days and today had a really good hard session. It felt so good. You will feel amazing!
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.
It’s hard especially when your work is something you’re passionate about!
Love everything coconut, and low calorie!? Bring it on!
You will love them!
These look great! I love putting yogurt in muffins! I think it makes the so moist without the fat. I love this flavor combo.