THANKSGIVING MUFFINS

Thanksgiving Muffins image

Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!

Provided by Betz

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 50m

Yield 6

Number Of Ingredients 14

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Ingredients

½ cup sweetened dried cranberries (such as Craisins®)
1 cup hot water, or as needed
1 cup whole wheat flour
1 cup white sugar
½ cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (15 ounce) can sweet potatoes, undrained
3 eggs
¼ cup coconut oil
½ cup chopped pecans

Steps:

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.

Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g