Sweet Potato Cranberry Coconut Muffins

These Sweet Potato Cranberry Coconut Muffins are not only soft and delicious, but healthy — no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc! Great flavor combination, too.

sweet potato cranberry coconut muffins

Sweet Potato Cranberry Coconut Muffins (makes 12 muffins)



  • 1.5 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1/4 C finely ground flax
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda


  • 1 C canned pureed sweet potato
  • 1/2 C dried cranberries
  • 1/4 C nonfat plain Greek yogurt
  • 1/4 C milk
  • 1/4 C unsweetened applesauce
  • 1/4 C unsweetened coconut
  • 2 eggs

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins. :)

Pop them in the oven for about 25 minutes and voila! Enjoy. 

sweet potato cranberry coconut muffins

sweet potato cranberry coconut muffins


  1. 4

    These look so deeelish! I would like to try them without the eggs and milk …. now to figure out what to substitute in …

    it is so hard to find a muffin recipe for someone who has a severe food allergy to dairy and egg –

    I’ve really enjoyed reading your blog!

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