Sweet Potato, Cranberry, Coconut Muffins

Photo: nicolebhenry

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.

Yield: 1 serving
Community Recipe from


  • 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


  1. 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.
June 2012

This recipe is a personal recipe added by nicolebhenry and has not been tested or endorsed by MyRecipes.

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