White Chocolate Chip Cranberry Muffins


What could be more perfect for breakfast than Muffins?! This delicious White Chocolate & Cranberry combo was prepared with Oat & Brown Rice Flour, than topped with Mini White Chocolate Chips and Dried Cranberries. After a few adjustments of an older recipe, it would be fair to say that this was the best batch I have ever baked. Although muffins are great for breakfast, they also make a great snack and a wholesome school-lunch option for your kiddoes.

White Chocolate Chip Cranberry Muffins
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 131
  • Fat: 3g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 5g
Recipe Type: Breakfast, Snack, Kiddoes, Post Workout
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 112g Oat Flour (I use Bob’s Red Mill Brand)
  • 112g Brown Rice Flour (I use Bob’s Red Mill Brand)
  • 20g Ground Golden Flaxseed Meal (I use Bob’s Red Mill)
  • 1 tsp Cinnamon
  • 2 tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
Wet Ingredients
  • 5 tbs + 1 tsp (1/3 cup) Coconut Sugar or Sweetener of Choice (**See Update Note)
  • 227g Greek Yogurt (I use Chobani)
  • 1 Large Egg
  • 63g Natural Unsweetened Applesauce
  • 1 tsp Vanilla (I use Simply Organic Vanilla)
  • 42g (3tbs) White Chocolate Chips (I reserve 14g to place directly on top of muffins)
  • 40g (4tbs) Dried Cranberries (Coarsely chopped, you can reserve some cranberries for your muffin top)
What You Need
  • 1 Large Bowl
  • 1 Medium Bowl
  • Whisk or Spoon
  • Muffin Tin
  • Cupcake Liners
  • Measuring Spoons & Cups
  • Scale
  • Cooking Spray/Oil
  • Almond Coconut Milk & Eggs not picture with ingredients.
  • Be careful not to brown your muffins too much on the top, remember all ovens are not created equal.
  • Add less or more Dried Cranberries & White Chocolate Chips as you desire. This will change macros.
Update 8/1/2014
  • Sweetener was changed to ⅓ cup Coconut Sugar from the original post listing 8 tbs (1/2 cup) 100% Pure Maple Syrup (Or you can split sweetener and use ¼ cup Stevia in the Raw + ¼ cup Maple Syrup)
  1. Preheat oven to 400 degrees. Lightly spray muffin tin or cupcake liners with cooking spray, set aside.
  2. Combine all dry ingredients, set aside.
  3. Combine all wet ingredients, mix thoroughly. Add to bowl with dry mix and combine.
  4. Fold in dried cranberries and white chocolate chips.
  5. Evenly distribute in muffin tin. Bake for 16-18 minutes.
  6. Remove from oven and allow to cool in pan for 5 min. Remove muffins from tin and place on cooling rack or plate as you desire.
  7. Enjoy!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


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