Holiday Sweet Potato Cranberry Muffins
Holiday Sweet Potato Cranberry Muffins are tender and warmly spiced, with cinnamon and nutmeg complementing the natural sweetness of sweet potatoes. Juicy cranberries add a bright, tart pop, while chopped pecans bring a toasty crunch in every bite. Serve these for a cozy holiday breakfast, a fall brunch spread, or tucked into a festive gift basket.
- Prep15 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line them with paper liners.
- 2
Soak the dried cranberries in a bowl of hot water until they are plump, about 10 minutes; drain.
- 3
Combine the whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- 4
Beat the sweet potatoes, eggs, and coconut oil in a separate bowl until smooth; stir into the flour mixture until the batter is smooth.
- 5
Fold the plump sweetened cranberries and pecans into the batter; spoon into the prepared muffin cups.
- 6
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
- Calories 546.66 kcal High
- Protein 11.35 g Good Source
- Carbs 82.01 g Moderate
- Total Fat 21.44 g High
- Saturated Fat 10.02 g High
- Trans Fat 0.02 g High
- Cholesterol 117.0 mg High
- Sodium 113.65 mg Low Source
- Fiber 10.26 g Good Source
- Sugar 44.99 g High
- Added Sugar 1.67 g Low Source
- Calcium 66.94 mg Low Source
- Iron 2.37 mg Moderate
- Potassium 287.4 mg Low Source
- Vitamin A 1010.59 mcg_rae Good Source
- Vitamin C 10.07 mg Moderate
- Vitamin D 0.89 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten