Thanksgiving Muffins

14 40 538
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Thanksgiving Muffins
Health Highlights


1/2 cup Cranberries, dried
1 cup Water
1 cup Wheat flour, whole wheat
1 cup Granulated sugar
1/2 cup Oat flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg, ground
426 gm Sweet potato purée, canned (1 can)
3 large 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.

Nutrition Facts

Per Portion

Calories 538
Calories from fat 184
Calories from saturated fat 84
Total Fat 20.5 g
Saturated Fat 9.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 5.7 g
Cholesterol 108 mg
Sodium 702 mg
Potassium 404 mg
Total Carbohydrate 81 g
Dietary Fiber 5.3 g
Sugars 41 g
Protein 10.0 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.5
Meat Alternative 0.6
Vegetables 0.3

Energy sources


Meal Type(s)