½ cup sweetened dried cranberries (such as Craisins®)
1 cup hot water, or as needed
1 cup whole wheat flour
1 cup white sugar
½ cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 (15 ounce) can sweet potatoes, undrained
3 eggs
¼ cup coconut oil
½ cup chopped pecans
Method
Begin by preheating your oven to 350°F (175°C). Prepare 6 jumbo muffin molds by greasing them or using paper liners.
In a small bowl, soak dried cranberries in hot water for about 10 minutes until they soften, then drain them well.
In a mixing bowl, whisk together whole wheat flour, granulated sugar, oat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
In another bowl, blend sweet potatoes, eggs, and melted coconut oil until the mixture is smooth. Gradually add this to the dry ingredients, mixing until just combined.
Gently fold in the soaked cranberries and chopped pecans into the batter, then distribute the mixture evenly into the prepared muffin cups.
Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
