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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

Nutrition Info

504.8 calories carbohydrate: 78.4 g cholesterol: 93 mg fat: 19.7 g fiber: 6.1 g protein: 8.9 g saturatedFat: 10 g servingSize: - sodium: 753 mg sugar: 45.3 g transFat: : - unsaturatedFat: : -

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.

6 servings

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