Go Back Email Link
+ servings
Whole cranberry muffin on a plate
Print Recipe
5 from 1 vote

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, cranberry, healthy, muffin, no sugar added, pecan, snack, sweet potato, whole wheat
Servings: 12 muffins
Calories: 270kcal


  • ¾ cup pecans
  • 6 Tablespoons unsalted butter
  • 1 ¼ cup dried cranberries
  • ¾ cup unsweetened applesauce
  • 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, shredded (about 1 ¼ cups)


  • Heat a small skillet over medium heat. Toast pecans until they become fragrant, about 6-8 minutes. Transfer to cutting board to cool. 
  • Return skillet to medium heat, and cook 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 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.
  • Whisk applesauce, buttermilk (or kefir), eggs, and vanilla into the browned butter. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, allspice and salt. Gently stir in butter mixture with a large silicone spoon or spatula. Fold in sweet potato, reaming 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.


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