Cranberry sweet potato muffins

Adapted from Kate O’Donnell’s Cranberry butternut muffin recipe

Makes 6 muffins

2 eggs

1/2 c cooked sweet potato

1/3 c maple syrup

2 tbsp coconut oil, melted

1 1/2 c almond meal

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cardamom

1/4 tsp cinnamon

1/2 tsp ginger

1/8 tp nutmeg

1/2 c whole fresh cranberries or substitute dried

2 tbsp coconut, shredded

Preheat over to 350 degree. Add paper baking cups to a muffin tin.

Mix the eggs and sweet potato with a fork until well combined. Stir in maple syrup and melted coconut oil.

In a separate bowl combine the dry ingredients: almond meal, salt, spices, baking powder and baking soda. Once combined add to the wet ingredient to combine. Do not overmix. Stir in the cranberries.

Spoon into 6 muffin cups. Sprinkle with the shredded coconut and bake at 350 degrees for 25 minutes until the tops are a nice golden brown. Cool before removing from the tins.

Enjoy!