Thanksgiving Muffins

american_region caribbean breakfast main sweet sour savory medium fast

Prep

20 min

Cook

24 min

Total

44 min

Ingredients (14)

½ cup sweetened dried cranberries (such as Craisins®) g

1 cup hot water, or as needed g

1 cup whole wheat flour g

1 cup white sugar g

½ cup oat flour g

1 teaspoon baking powder g

1 teaspoon baking soda g

1 teaspoon salt g

1 teaspoon ground cinnamon g

½ teaspoon ground nutmeg g

1 (15 ounce) can sweet potatoes, undrained g

3 eggs g

¼ cup coconut oil g

½ cup chopped pecans g

Nutrition

kcal

fat

carbs

protein

Instructions

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.