|15 min||25 min||6|
|1/2 cup||Cranberries, dried|
|1 cup||Wheat flour, whole wheat|
|1 cup||Granulated sugar|
|1/2 cup||Oat flour|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|1/2 tsp||Nutmeg, ground|
|426 gm||Sweet potato purée, canned (1 can)|
|3 large egg||Egg|
|1/4 cup||Coconut oil|
|1/2 cup||Pecans (chopped)|
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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.