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Sweet Potato Cranberry Coconut Muffins

These 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.
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(makes 12 muffins)

Ingredients:

Dry:

  • 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

Wet:

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

Instructions:

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 :)

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

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Click here for the original post with more photos!

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