These healthy muffins burst with holiday flavors and they are a great way to use up your leftover cranberries and sweet potatoes! MmmmMMmmmm. Btw, if you’re looking for healthy holiday food, be sure to check out my e-cookbook, Pudge-Free Holidays.
Makes 1 dozen
Ingredients:
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 cup raw sugar
1 cup mashed sweet potatoes (or canned puree)
3/4 cup unsweetened or cinnamon applesauce
1/4 cup fat-free soymilk
1/2 to 1 cup cup fresh cranberries
Notes:
* If you like cinnamon on your sweet potatoes or in your cranberry sauce, you can add 1-2 tsp ground cinnamon to this recipe
* You could also use light or dark brown sugar if you prefer
* Chopped raw walnuts or pecans would be a nice addition
* Optional topping: Sprinkle a couple rolled oats and brown sugar on top
Directions:
1. Preheat 350F
2. Whisk flour, baking powder, baking soda and salt together
3. Whisk in sugar
4. Add sweet potato, applesauce and cranberries into the middle
5. Using a spatula, mix about 12 strokes
6. Add soy milk and cranberries, stir until wet
7. Transfer to non-stick or sprayed muffin tin
8. Bake 12-17 minutes, insert a tooth pick to test
9. Allow to cool in pan 3 minutes
10. Transfer to wire rack
Nutritional Information:
Per Serving (1 muffin): 127 calories, 0g fat, 0mg cholesterol, 30g carbs, 3g fiber, 2g protein
{ 21 comments… read them below or add one }
Yum. Your muffins look and sound delicious! I bet they would be really good warm with a dollop of almond butter
another healthy snack! Thanks for sharing!
Amaaaaazing flavor-fusion.
Pretty! I haven’t made muffins in awhile, I’ll have to get on that
these look mighty tasty!
I wonder if pumpkin instead of sweet potato would turn out as well? Do the two flavors of pumpkin and cranberries go well together?
i LOVE sweet potato muffins. these look mouth-wateringly delicious. i just bought a big bag of cranberries to make a muffin recipe i saw on celine’s blog. i’ll have to make yours, too!! i never get sick of muffins.
Mmm those look hearty & delicious!
Sounds fabulous! I have mucho leftover cranberries to be used up!
Those look absolutely delish! Oh no! You just gave me one more recipe to try this weekend.
Mmm.. I have never had a sweet potato muffin. Sounds great though!
Those look perfect!
Two of my favorites in one place! So healthy and hearty (and seasonal!).
Mmmm I love healthy muffins! These look delicious! (hope this comment goes through, it seems to be hit and miss with more miss than hit :P).
Eva, You could use canned/mashed pumpkin. I think it would taste similar, to the sweet potato actually. I’ve never had cranberries and pumpkin together, but I’m sure they would go well.
Great flavor combo! BTW, I’m totally going to make your peppermint cupcakes for my family Xmas gathering next Saturday.
I’m not one to get really excited about a muffin, but seriously Lindsay, you’ve outdone yourself this time. I think the optional addition of the cinnamon would make one tasty muffin.
Oh Lindsay - I love that picture! Those muffins look really delicious.
I’m heading to the farmer’s market tomorrow, so hopefully I’ll find some cranberries to use for this recipe…
Yay!
I just bought raw sweet potatoes for the first time for this recipe. I’m just wondering if I should cook them and then mash? Or just mash them raw? Sorry for such a stupid question, but suddenly I was in doubt what to do!
Thanks beforehand!
I just found out how to prepare them, so you can just ignore my comment. Can’t wait to taste them now!
Elisabeth, you’ll definitely need to cook the potatoes before you can mash them… unless you have super strength