Recipe By Betz
Published Jun 19th
Prep 15m Cook 25m Additional 10m Ready In 50m
Servings 6 servings Calories 504.8

Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
  2. 2 Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
  3. 3 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.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Nutrition Facts

  • Calories 504.8
  • Carbohydrate 78.4 g
  • Cholesterol 93 mg
  • Fat 19.7 g
  • Fiber 6.1 g
  • Protein 8.9 g
  • Saturated Fat 10 g
  • Sodium 753 mg
  • Sugar 45.3 g


  1. 4.29.19 ... ... This is the best recipe I’ve made in a longggg time! Thank you for sharing your recipe! I had 15oz pumpkin purée to use & subbed it for the sweets. Rather than soak in water, I combined the dried cranberries with the pumpkin & coconut oil; refrig’d overnight. Instead of oat - Read more ...
  2. I find it hard to believe these are over 500 calories - they’re really pretty healthy. Like some others, I used a can of pumpkin in place of the sweet potatoes. I also substituted ground flax seed for the oatmeal flour - just because I had it - and added a teaspoon of vanilla. The - Read more ...
  3. My daughter is a Celiac so we need to make everything gluten free. Substituted Gf baking flour and gf corn flour for the two flours in the recipe. Also used fresh sweet potatoes instead of canned. Turned out great!
  4. Really a lovely recipe. I used a can of unsweetened pumpkin for sweet potato and oatmeal instead of the whole wheat flour.
  5. I didn't have sweet potatoes in the house so I substituted sweet potatoes and oil for a can of sugar free apple pie. The cupcakes were delicious
  6. Perfect muffins and a great way to use up leftover sweet potatoes. Thanks for sharing!

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