Enjoy these moist and flavorful Harvest Spice Muffins, perfect for a cozy autumn morning or as a delicious snack. Packed with wholesome ingredients and the warmth of spices, they are a delightful treat for any occasion.
Ingredients
1.5 cups whole wheat flour
0.75 cups granulated sugar
0.5 cups oat flour
1 tablespoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon nutmeg
1 cup sweet potatoes
2 large eggs
0.5 cup coconut oil
0.5 cups dried cranberries
0.5 cups pecans
Method
Start by preheating your oven to 350°F (175°C). Prepare 6 large muffin tins by greasing them or lining them with paper liners.
In a small bowl, soak dried cranberries in hot water for approximately 10 minutes to rehydrate, then drain thoroughly.
In a large mixing bowl, combine whole wheat flour, granulated sugar, oat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg, whisking until well blended.
In a separate bowl, mix together mashed sweet potatoes, eggs, and melted coconut oil until the mixture is smooth. Gradually incorporate this wet mixture into the dry ingredients, stirring until just combined.
Carefully fold in the rehydrated cranberries and chopped pecans into the muffin batter, ensuring an even distribution.
Spoon the batter evenly into the prepared muffin tins and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
