Name: Sweet potato cranberry muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 ½ cups whole-wheat pastry flour; ½ cup brown sugar; ¼ cup finely ground flax seed; 1 Tbsp pumpkin pie spice; ½ tsp salt; ½ tsp baking soda; 1 cup sweet potato puree (fresh or canned); 2 eggs; ¼ cup plain low-fat Greek yogurt; ¼ cup unsweetened almond milk (or low-fat milk of your choice); ¼ cup unsweetened applesauce; ¼ cup unsweetened shredded coconut; ½ cup dried cranberries

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Preparation

Preheat oven to 350°F.
In a large bowl, mix the dry ingredients (flour, brown sugar, flax, pumpkin pie spice, salt and baking soda).
In a separate bowl, combine the wet ingredients (pureed sweet potato, eggs, almond milk, Greek yogurt and applesauce).
Add the wet mixture into the dry mixture, stirring gently until mostly incorporated. Fold in dried cranberries and shredded coconut.
Spoon or scoop equal amounts of mixture into a cooking-oil-sprayed or nonstick muffin tin. Sprinkle some extra unsweetened coconut on top of the muffins, if desired.
Bake for 25 minutes (until a toothpick inserted in the center comes out mostly clean).