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Sweet Potato Cranberry Muffins

These muffins combine the unique fall flavours of sweet potato, cranberry, and cinnamon to create the most delectable, fluffy, and flavourful muffin!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 muffins
Author: Rachel Alexandra


  • 1 ¾ cup whole wheat pastry flour
  • ¾ cup sucanat
  • 1 Tbsp ground cinnamon
  • 1 Tbsp baking powder
  • ¼ tsp Celtic sea salt
  • 1 cup sweet potato purée*
  • ½ cup whole milk
  • ½ cup coconut oil melted
  • ½ tsp cinnamon extract
  • 1 cup dried cranberries


  • Preheat oven to 375°F and grease a muffin tin with coconut oil.
  • In a large bowl, mix the flour, sucanat, baking powder, cinnamon, and sea salt.
  • In a separate bowl, whisk the sweet potato, milk, coconut oil, and cinnamon extract.
  • Add the wet ingredients to the dry and stir until just combined. Do not over mix.
  • Gently fold in the dried cranberries.
  • Fill each space in the muffin pan ⅔ full.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes before removing from pan and placing on a cooling rack.


*To make sweet potato purée, take a large sweet potato (or several small ones) and poke them all over with a fork. Wrap them in aluminum foil and bake at 400°F until tender (about 45 minutes for a large one). Remove skin and mash the sweet potato. Then transfer it to a food processor and blend until smooth.
I find it helpful to grind the sucanat in a coffee grinder before using to make it less gritty.
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