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Cranberry Coconut Flour Muffins

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 muffins
Author: Maggie Zhu

Ingredients

  • 1/2 cup sifted coconut flour
  • 1/4 cup sifted all-purpose whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs room temperature
  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1/4 cup Greek yogurt room temperature
  • 1/2 cup reduced-sugar dried cranberries
  • 2 tablespoons sliced almonds

Instructions

  • Preheat oven to 180 degrees C (350 F). Line muffin pan with paper cups.
  • In a large bowl, sift in coconut flour and all-purpose whole wheat flour (see footnote 1). Add baking soda and salt. Mix well with a spatula.
  • Beat eggs in a large bowl. Add coconut oil (see footnote 2), honey and Greek yogurt.
  • Add the flour mixture into the coconut oil mixture. Mix well with a spatula (see footnote 3).
  • Add dried cranberries to the batter and mix again.
  • Add batter to each paper cup until the cup is almost filled. Scatter almond slices on top.
  • Bake at 180 degrees C (350 F) for 25 minutes, until a toothpick inserted into the middle comes out clean and the muffins are slightly crisped on the surface.
  • Transfer the muffin pan to a cooling rack and allow to rest for 20 minutes before serving.
  • Store the muffins in an airtight container for up to a day at room temperature or up to 3 days in the fridge. If storing in the fridge, let muffins returns to room temperature before serving.

Notes

1. Sifting the flour is really important here. Because coconut flour is light and fluffy, you will end up using double the amount needed if you scoop the flour from the container. If you don't have a flour sifter, simply place a measuring cup in a big bowl and use a small strainer to sift the flour into the measuring cup until the flour overflows. Then use the back of a knife to level the flour.
2. Coconut oil has a melting point of 24 degrees C (76 F). If your room is warm enough, the coconut oil should be a transparent liquid already. If the oil is clotted, place it in a glass bowl and heat it as you preheat the oven, until the oil melts.
3. If the eggs are not returned to room temperature while you blend in the coconut oil, it will cause the oil to clot again. But as long as you mix the batter evenly, if won't cause a problem during baking.