The taste is great! The only thing is the consistency. I cooked and mashed the sweet potatoes to input in the ingredients. I then cooked them at 350 degrees (since none is listed!). It ended up taking about 50 minutes to cook through and sticks to muffin paper. If I were to do this again, I would butter the muffin pan instead of using paper cups and would bake at 400 degrees and try it for 35 minutes or so. Great taste and super healthy--worth another try probably.
Sweet Potato, Cranberry, Coconut Muffins
These are not only soft and delicious, but healthy, no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc. Great flavour combination, too.
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- 1/ 2 cup(s) Brown sugar
- 1/4 cup(s) Flax seed
- 2 piece(s) eggs
- 1/2 cup(s) Dried cranberries
- 1 1/2 cup(s) Pastry flour
- 1/2 teaspoon(s) Salt
- 1 teaspoon(s) Pumpkin Pie Spice
- 1/4 cup(s) Unsweetened Applesauce
- 1/4 cup(s) Plain Greek Yogurt
- 1/2 teaspoon(s) Baking Soda
- 1/4 cup(s) Skim Milk
- 1 cup(s) Sweet Potatoes
- 1/4 cup(s) Unsweetened Coconut
- Take a bowl, mix ground Flax seed, pastry flour, brown sugar, pumpkin pie spice, baking soda and salt. Take another bowl and add cranberries, applesauce, sweet potatoes, eggs, yogurt, milk and coconut; stir until the mixture gets blend well. Spray the nonstick spray into the pan and spoon the batter. Use some unsweetened coconut to sprinkle on the top of the muffins. Keep the pan in the oven and bake it for 30 to 35 minutes.
This recipe is a personal recipe added by nicolebhenry and has not been tested or endorsed by MyRecipes.
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