Cranberry Pecan Sweet Potato Muffins
Recipe type: Breakfast, Muffins
Prep time: 
Cook time: 
Total time: 
These Dairy-freee Cranberry Pecan Sweet Potato Muffins are dense and free of refined sugars. The perfect comfort food for warm winter days.
  • 1¼ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1½ cups sweet potato, cubed (or a heaping ½ cup sweet potato puree)
  • ½ cup maple syrup
  • ¼ cup apple sauce
  • ½ tbsp vanilla
  • ⅓ cup coconut oil, melted
  • 2 eggs
  • ¼ cup pecan pieces
  • ¼ dried cranberries
For the topping
  • 1 pecan half for each muffin (I needed 10)
  • 2 tbsp quick cooking oats
  • 1 tsp cinnamon
  • 4 tsp maple syrup
  1. Preheat oven to 350F and grease a muffin tin and set aside
  2. Cook the cubed sweet potato in the microwave until tender (about 4 to 5 minutes)
  3. Puree the sweet potato in a food processor or blender (should yield a little more than ½ cup)
  4. In a medium bowl. whisk together flour, baking soda, salt and pumpkin pie spice
  5. In another bowl, whisk together the butternut squash, coconut oil, vanilla, maple syrup, apple sauce and eggs until well blended
  6. Add the dry ingredients to the wet and mix gently until the batter is smooth
  7. Fold in the nuts and cranberries
  8. In a small bowl, mix together topping ingredients
  9. Pour batter evenly into muffin cavities and top with oatmeal mixture. Add a little water to any empty cavities to encourage even baking
  10. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean
  11. Allow the loaf to cool for 5 minutes then remove muffins from the tin and place on a wire rack
Recipe by Diary of an ExSloth at