Coconut Cranberry Muffins

January 16, 2016
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Photo by Megan Olson
  • Makes 15
Author Notes

Made with Greek yogurt, coconut and oat flour, these gluten free Coconut Cranberry Muffins sprinkled with hemp seeds are dense, dreamy & delicious! —Megan Olson

  • 8 egg whites
  • 1/2 cup plain, nonfat Greek yogurt
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 1 cup coconut flour
  • 1/2 cup Gluten Free oat flour
  • 1/2 teaspoon sea salt
  • 1/2 cup reduced sugar craisins
  • 2 teaspoons baking soda
  • 2 teaspoons hemp seed hearts for sprinkling
In This Recipe
  1. Preheat oven 350 degrees
  2. In a large bowl or stand mixer, add egg whites & whisk quickly until fluffy
  3. To the eggs, add Greek yogurt, honey, coconut oil & sea salt and stir to combine
  4. Add baking soda, oat flour and coconut flour
  5. Gently fold into batter to combine, do not over mix
  6. Add craisins & combine gently
  7. Add muffin liners to a muffin tin or spray with cooking spray
  8. Add batter to muffin cavities
  9. Top with sprinkles of hemp seeds
  10. Bake 25 minutes then remove muffin tin from oven
  11. Allow muffins to cool in the tin 20 minutes prior to removing & enjoying

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