Thanksgiving Muffins

Ingredients

• 0.5 cups sweetened dried cranberries , such as Craisins®
• 1 cup hot water , or as needed
• 1 cup whole wheat flour
• 1 cup white sugar
• 0.5 cups oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 1 can sweet potatoes , 15 ounce
• 3 eggs
• 0.25 cups coconut oil
• 0.5 cups chopped pecans

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.

2. 2

   Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.

3. 3

   Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.

4. 4

   Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.