Rating
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 Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- 2 Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- 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 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