I think I’ve found my new favorite muffin of the season!
Sweet potato makes for an incredibly moist yet fluffy texture and has a unique flavor that represents the holidays, especially when combined with cinnamon and clove.
Sweet Potato Cranberry Muffins
- MAKES: 12 MUFFINS
- TOTAL TIME: 30 MIN
1 cup mashed sweet potato (I roast a potato whole for about 45 min then remove skin and mash it)
1/2 cup coconut oil
1/3 cup maple syrup or coconut sugar or your go-to sweetener
1/2 cup fresh cranberries
1 tsp pure vanilla extract
2 cups oat flour (make your own by grinding down oats in a blender)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.
Add the coconut oil to a small pot and stir in the cranberries and sugar. Allow the oil to melt and the cranberries to slightly cook, this will help with the tartness.
Combine this mix in a mixing bowl with the mashed sweet potato then stir in the eggs and vanilla.
Fold in the flour, baking powder, baking soda and spices.
Evenly distribute the batter into a muffin tin then bake for 22-23 minutes at 350F.
Allow the muffins to cool before removing them from the tins or they could fall apart. Enjoy or store in an airtight container for up to 6 days. I think they are best warm with some butter 🙂
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