Project Description

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.

I also use fresh cranberries as they are in season and have incredible antioxidant properties. They’re quite tart but I think it adds a perfect balance, you could use dried cranberries if you prefer.

Sweet Potato Cranberry Muffins

Full Recipe

  • 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

  • 2 eggs

  • 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 🙂