Dec. 11, 2008
Whole Wheat, Fat-Free Vegan Sweet Potato & Cranberry Muffins Recipe
These healthy muffins burst with holiday flavors and they are a great way to use up your leftover cranberries and sweet potatoes! Mmmm MMmmmm.
Per Serving (1 muffin): 127 calories, 0g fat, 0mg cholesterol, 30g carbs, 3g fiber, 2g protein
No question, these muffins are the best way to use up leftover sweet potatoes and fresh cranberries. Canned sweet potato puree may be used instead of the mashed sweet potato.
1½ cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup raw sugar
1 cup mashed sweet potato
¾ cup unsweetened applesauce
¼ cup plant-based milk
½ cup cranberries, fresh
1 tsp cinnamon (optional)
Preheat oven to 350F. Grease muffin pan or lightly spray paper liners to prevent sticking and set aside. Whisk flour, baking powder, baking soda and salt together. Whisk in sugar. Add sweet potato, applesauce and cranberries into the middle. Using a spatula, mix about 12 strokes. Add non-dairy milk and cranberries and stir until wet and incorporated. Transfer mixture to muffin pan and fill 3/4 full. Bake 15-25 minutes, or insert a tooth pick to test (cooktime will vary depending on moisture of the potatoes and size of the cranberries). Allow muffins to cool in pan 3 minutes then transfer to wire rack and allow them to fully cool.