Chocolate Coconut Cranberry Muffins

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These chocolate muffins are moist, and they’re bound to satisfy your sweet tooth. The cranberries add a nice burst of flavor. And the best part is they’re very low in sugar.

Eat these guilt free with cashew butter spread on top or have one with a cup of coffee in the morning for breakfast.

Do you prefer to be comfortable in life or do you prefer to take the scary road? The road to the unknown. The road that could be better, but might not be. To keep searching for the road that is better, the one that’s right for you.

For me, I keep searching. I’m an explorer. I recently left my job that I had for 7 years to work for a new company. It took two years of classes, interviews, being told I wasn’t qualified or just being ignored to finally find the job that’s right for me.

And I’m so unbelievably happy that I did. I am incredibly grateful to have worked for such a great company for as long as I did. And I’m grateful for the friendships that I built. But it was time for me to move on.

Change is scary, even when it’s a good change. I think we’re wired to want what’s comfortable so we don’t fail. But I’d rather go for it than be stuck in something that isn’t right. But that’s my path, and not everyone will agree with that.

What’s your path?

Aside from taking chances with my career, I also take chances in the kitchen. These chocolate coconut cranberry muffins are the result of a messy kitchen and a few rounds of muffins that didn’t quite make the cut. My inspiration came from this recipe from Amy’s Healthy Baking.

OK, let’s get started.

First, preheat the oven to 350°F (177°C). Coat a muffin pan with cooking spray.

To a bowl, add flour, unsweetened cocoa powder, baking powder, Stevia, cinnamon and salt. Whisk to combine.

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In a separate bowl, add egg whites, vanilla extract, honey or agave nectar, and almond milk . Melt coconut oil in the microwave for 30 seconds, and add to the bowl. Whisk to combine.

Whisk in Greek yogurt until it’s smooth. Add cranberries and coconut flakes.

Slowly add dry ingredients, and stir until it’s all combined.

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Add batter evenly to muffin pan. Sprinkle with coconut flakes.

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Bake for 20-24 minutes. Cool and serve.

These muffins are so moist and fluffy.

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*If anyone out there is looking for a good lens to shoot food photography with, I recommend the Sigma 17-70mm f2.8-4 Macro Lens. All the photos on this page were shot with it.


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CHOCOLATE COCONUT CRANBERRY MUFFINS

Time: 20-24 minutes
Servings: 12 muffins

Ingredients

  • 1 Cup Whole Wheat Flour
  • 1 Cup Unsweetened Cocoa Powder
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 Cup Stevia in the Raw
  • 1 tbsp. Melted Coconut Oil
  • 1/4 Cup Egg Whites
  • 2 tsp. Vanilla Extract
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 5 tbsp. Honey or Agave Nectar
  • 1 1/4 Cup Almond Milk
  • 1 Cup Cranberries
  • 1/4 Cup Coconut Flakes

Instructions

  1. First, preheat the oven to 350°F (177°C).
  2. Coat a muffin pan with cooking spray.
  3. To a bowl, add 1 cup whole wheat flour, 1 cup unsweetened cocoa powder, 2 tsp. baking powder, 1 cup Stevia, 1 tsp. cinnamon and 1/4 tsp. salt. Whisk to combine.
  4. In a separate bowl, add 1/4 egg whites, 2 tsp. vanilla extract, 5 tbsp. honey or agave nectar, and 1 1/4 almond milk.
  5. Melt 1 tbsp. coconut oil in the microwave for 30 seconds, and add to the bowl. Whisk to combine.
  6. Whisk in 1/2 cup plain nonfat Greek yogurt until it’s smooth.
  7. Add 1 cup cranberries and 1/4 cup coconut flakes.
  8. Slowly add dry ingredients, and stir until it’s all combined.
  9. Add batter evenly to muffin pan. Sprinkle with coconut flakes.
  10. Bake for 20-24 minutes.
  11. Cool and serve.

Do you want it sweeter? Dust the top with powdered sugar.

Do you want a crunch on top? Add chopped nuts.


Here are other tasty desserts:

Peanut butter banana crunch muffins.

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Creamy chocolate zucchini smoothie bowl.

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