Coconut Cranberry Muffins

By Megan Olson
January 16, 2016
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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

Makes: 15

  • 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
  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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