Sweet Potato & Cranberry Muffins

• Total time: 35 min
• Cook time: 25 min
• Prep time: 10 min

• 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 nondairy milk
• ½ cup fresh cranberries
• 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.

Servings per batch: 12

• Calories: 129
• Fat: 0.30g
• Carbohydrate: 29.80g
• Dietary Fiber: 2.40g
• Sugars: 15.50g
• Protein: 2.10g