Coconut Cranberry Muffins Recipe

Name: Coconut Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 egg whites, 1/2 cup plain, nonfat Greek yogurt, 1/2 cup honey, 1/2 cup coconut oil, and more.

Yes, Coconut Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cranberry Muffins

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