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