Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 505
- Carbohydrate: 78g
- Fat: 20g
- Fiber: 6g
- Protein: 9g
- Sugar: 45g
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