Cranberry Muffins with Sweet Potato and Pecans
These Cranberry Muffins with Sweet Potato and Pecans are hearty, filling, and delicious. Best of all, they are made with No Sugar Added!
Servings: 12 muffins
Calories: 270kcal
Equipment
- 1 Small stainless steel skillet
- 12 Muffin Pan Liners optional
Ingredients
- ¾ cup pecans
- 6 Tablespoons unsalted butter
- 1 ¼ cup dried cranberries
- ¾ cup unsweetened applesauce
- ⅔ cup buttermilk or plain kefir
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 small sweet potato peeled and shredded (about 1 ¼ cups)
Instructions
- Heat a small skillet over medium heat. Toast ¾ cup pecans until they become fragrant, about 6-8 minutes. Transfer to cutting board to cool.
- Return skillet to medium heat, and cook 6 Tablespoons unsalted butter, stirring often until golden brown, about 4-5 minutes. Transfer to a medium heat-proof bowl to cool.
- Coarsely chop ¼ cup of the dried cranberries and transfer to a small bowl. Coarsely chop the toasted pecans and mix ¼ cup of them with the chopped cranberries.
- Move an oven rack to the middle position and heat oven to 375°F. Grease the cups of a 12 cup muffin pan with any remaining browned butter from the skillet, or with canola oil, or line them with muffin pan liners.
- Whisk ¾ cup unsweetened applesauce, ⅔ cup buttermilk or plain kefir, 2 large eggs, and 1 Tablespoon vanilla extract into the browned butter. In a large bowl, whisk together 1 ⅓ cups all-purpose flour, 1 cup whole wheat flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 ¼ teaspoon ground cinnamon, 1 teaspoon ground allspice, and ½ teaspoon salt. Gently stir in butter mixture with a large silicone spoon or spatula. Fold in the shredded sweet potato, remaining 1 cup of dried cranberries and remaining ½ cup of the toasted pecans until incorporated.
- Divide batter equally among 12 muffin cups. Top each muffin with a portion of the chopped cranberries and pecans. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with moist crumbs attached, about 18-20 minutes.
Nutrition
Serving: 1muffin | Calories: 270kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 200mg | Fiber: 4g | Sugar: 12g