Saturday Share: Sweet Potato-Cranberry Muffins

Today I’m sharing one of my daughter’s recipes that she created.

I made these Sweet Potato-Cranberry Muffins this morning, and they were delicious. If you’re into healthy “clean eating” then you’ll love these.

My daughter uses nutrition as one of the tools in managing her chronic pain. For the most part, she eats Paleo so this recipe meets Paleo requirements.

If you’re not concerned with strictly following Paleo diet restrictions, you can adapt this recipe to match your pantry’s ingredients.

For instance, I didn’t have coconut flour, so I used an equal amount of organic wheat flour.

I also didn’t have any bananas so I added an extra egg and 1/8 cup of sunflower oil.

The muffins came out just fine–delicious in fact–which means the recipe is very adaptable to what you have on hand.

Best of all, it’s simple to prepare. Use a potato peeler on the sweet potato and carrots, and us a food processor to shred them.  

The batter is thick and chunky since it has cranberries, pecans, sweet potato chunks, and shredded carrots.

I used an ice cream scoop so each muffin would be roughly the same size.

 I baked them in Silicone Cupcake Baking Cups placed in a muffin tin. They don’t require greasing, and your muffin pan remains clean.

Also, there’s no messy paper to pull off which usually takes some of the muffin with it. You just wash the baking cups, and they’re ready to go for the next time you bake muffins.

I had a warm one this morning for breakfast, and it was delicious.

Where To Get The Recipe

Just click here for Sweet Potato-Cranberry Muffins Recipe.

You’ll find that recipe and many others–all healthy, nutritious, and delicious muffins on her website.

Takeaway Truth

There’s just something special about a warm home-baked muffin for a weekend breakfast. Try one in the morning.