Description
Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!
Ingredients
- ½ cup sweetened dried cranberries (such as Craisins®)
- 1 cup hot water, or as needed
- 1 cup whole wheat flour
- 1 cup white sugar
- ½ cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (15 ounce) can sweet potatoes, undrained
- 3 eggs
- ¼ cup coconut oil
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- Soak dried cranberries in a bowl of hot water until plump
- about 10 minutes; drain.
- Combine whole wheat flour
- white sugar
- oat flour
- baking powder
- baking soda
- salt
- cinnamon
- and nutmeg together in a bowl. Beat sweet potatoes
- eggs
- and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean
- 25 to 30 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6