These delicious Cranberry Sweet Potato Muffins make an easy, healthy, quick meal or snack that fit into any on-the-go lifestyle.
Disclosure – by posting this recipe I am entering into the Cape Cod Select Blogger Recipe Challenge. I received free product mentioned in this post and am eligible to win prizes but was not compensated for my time and all views expressed are completely my own.
Quick and Healthy Meals
I love trying to make at least one batch of muffins on Sunday for the week ahead. My kids love them and once they are made, it’s an easy meal or snack to grab as we rush out the door or just need something fast to hold us over until our next meal.
The trouble with muffins is that they can often be pretty high in calories, fat or added sugars. This leaves them resembling more of a cake than a healthy addition to meals.
These muffins bridge that gap between healthy grab & go snack in muffin form, thanks to a few simple ingredient swaps.
Cranberry Sweet Potato Muffins
These simple and quick muffins have become a favorite at our house, especially on mornings when everyone is running behind schedule.
The following substitutions help take this recipe from ordinary muffin to a more Mediterranean Diet-inspired, healthy recipe because –
- They feature Cape Cod Select premium frozen cranberries, which are America’s original super fruit!
- Using frozen cranberries means you don’t have to worry if they are in season and it makes this recipe budget friendly
- I added sweet potatoes into the batter for this recipe, giving it a nutritional boost when it comes to fiber, vitamin c, b vitamins, iron and calcium
- In place of sugar, I used unsweetened applesauce for natural sweetness
- Extra virgin olive oil replaces butter
- Chopped pecans add heart healthy fat, flavor and crunch
Get the Recipe Here
Cranberry Sweet Potato Muffins
Ingredients
- 1 cup Cape Cod Select premium frozen cranberries
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon plus extra for garnish if desired
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1 egg
- 1/2 cup applesauce, unsweetened
- 3/4 cup milk
- 1/2 cup cold mashed sweet potatoes
- 1/4 cup olive oil
- 1/3 cup chopped pecans plus extra for garnish if desired
Instructions
- Preheat the oven to 375 degrees and line a muffin pan with liners or spray with non-stick spray
- In a large bowl, combine the dry ingredients – flour, salt, cinnamon, nutmeg and baking powder.
- In a smaller bowl, combine the wet ingredeints – egg, applesauce, milk, mashed sweet potato, and olive oil. Stir to combine.
- Add the wet ingredeints into the dry ingredeints and carefully stir until well combined
- Carefully fold in the frozen cranberries and chopped pecans
- Spoon the muffin mixture evenly into the prepared muffin pan (should make 12 muffins)
- Place in the center rack in the oven and bake for approximately 18 minutes. You'll know when the muffin are done when you insert a toothpick into the center it comes out clean
- Remove from the oven and allow to cool slightly. Sprinkle the top with additional chopped pecans and ground cinnamon if desired.
More Cranberry Inspiration
If you love cranberries and are looking for even more great ways to include them into your lifestyle, be sure to check out the amazing recipe ideas below!
Feel free to use the handy Cape Cod Select Premium Cranberries Store Locator to find the location nearest you.
- Cape Cod Select website
- Cape Cod Select Facebook
- Cape Cod Select Twitter
- Cape Cod Select Instagram
- Cape Cod Select Pinterest
Can I substitute almond or coconut flour for all purpose flour?
Hi Barbara,
I’ve never tried the recipe with either of those and don’t bake with them often, so I’m unsure. I looked at some info and it seems like you can substitute almond flour at an almost one to one ratio, but I’m not sure on coconut flour.