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.
Servings: 12 muffins
Calories: 190kcal
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 teaspoons baking soda
- 1/4 teaspoon 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 190kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Sodium: 320mg | Potassium: 81mg | Fiber: 4g | Sugar: 8g | Calcium: 21mg | Iron: 0.5mg