Thanksgiving Muffins

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


Bread · Quick Bread Recipes · Muffin Recipes · Whole Wheat Muffin Recipes


Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Additional Time: 10 mins
Servings: 6
Yield: 6 servings

Ingredients

Ingredients List

  • 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


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 (per serving)

Nutrition Facts
505 Calories
20g Fat
78g Carbs
9g Protein


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