Cranberry Pecan Sweet Potato Muffins



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Flourless cranberry pecan sweet potato muffins made with riced spiralized sweet potato noodles. They’re moist, filling and delicious served warm straight from the oven or at room temperature. 

Who knew you could use spiralized noodles to make muffins?!? I certainly didn’t… until I saw the recipe for Cinnamon-Walnut Sweet Potato Muffins in InspiralizedAli Maffucci’s new cookbook.

Spiralized cranberry pecan sweet potato muffins.

This cookbook is full of innovative ways to spiralize and enjoy noodles made from veggies and fruit. Ali has thought of it all. She has everything from manicotti to pho to bagel buns and waffles!

Ali is a friend of mine and a true expert for all things spiralized. She’s the lady behind the popular Inspirlized blog. She has this cookbook and she’s also created her own spiralizer called the Inspiralizer. Ali sent me one to try out and I’m obsessed! It’s similar to the Paderno spiralizer, but it has a few additional features including a safety cover so no pointy blades are exposed as well as a Noodle Twister, which allows you to switch between different noodle sizes and shapes without exchanging blade plates. It also has counter clamps, which keep the device in place much better. Overall, I’m a big fan.

Inspiralized Cookbook.

And these muffins. I’m going to be honest with you. At first I was a little apprehensive about making muffins without any flour and a bunch of raw sweet potato noodles, but they’re awesome!!

The texture is different than regular flour-based muffins, but that’s to be expected and I actually really like the texture of these. They’re moist and soft but still have a little bit of firmness from the riced sweet potatoes.

Spiralized Sweet Potato.

The flavor is naturally sweet and the muffins are quite filling. Each one has less than 150 calories so you can have two for breakfast without a second thought. They’re great warm from the oven, but they taste good cold or at room temperature as well. You can easily make a batch and keep the leftovers in the fridge for a quick on-the-go breakfast or snack.

Spiralized Sweet Potato Muffin Batter.

I followed Ali’s recipe, but switched up the sweetener and the add-ins. She used honey, walnuts and raisins while I used maple syrup, dried cranberries and pecans. I love how bright and festive the muffins look with the cranberries. I think they’d make a great addition to your Christmas morning brunch menu. Just double or triple the recipe if you’re serving a crowd.

Up close photo of muffin.

Here’s What You Need

  • sweet potato – peeled, spiralized, then riced using a food processor.
  • cinnamon – cinnamon with apple is the ultimate fall flavor combo.
  • vanilla protein powder – any vanilla protein powder works. My favorite brand is Nuzest which is plant-based and has a minimal, clean ingredient list. You can use my code eatingbirdfood for 15% off your order.
  • baking soda – a leavening agent.
  • egg – a binding ingredient, to hold all of the delicious ingredients together.
  • maple syrup – my favorite natural sweetener!
  • vanilla – the perfect flavor enhancer!
  • dried cranberries – can’t have cranberry muffins without cranberries!
  • chopped pecans – they give a nice crunch and texture to these muffins.
Overhead shot of four muffins served on a wooden charger.
Overhead shot of 4 muffins with cranberries sprinkled around.

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Cranberry Pecan Sweet Potato Muffins

Flourless, paleo-friendly cranberry pecan sweet potato muffins made with riced spiralized sweet potato noodles. They’re moist, filling and delicious served warm straight from the oven or at room temperature.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 muffins



  • Preheat the oven to 375° F.
  • Combine sweet potato rice, cinnamon, protein powder, and baking soda in a medium mixing bowl. Add in the egg, maple syrup and vanilla. Mix everything together.
  • Coat four cups of a large-cup muffin tin lightly with cooking spray. Spoon batter evenly into each cup and bake for 23-25 minutes or until a toothpick in the center comes out clean.
  • Remove muffin tin from the oven and let them sit for a minute or two. Remove muffins and allow to cool for 5 minutes before serving.
  • Store any leftovers in a sealed container in the fridge. Enjoy leftover muffins warm or reheat before enjoying.


Recipe inspired and adapted from Inspiralized by Ali Maffucci.


Serving: 1muffin | Calories: 126kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 142mg | Fiber: 1g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: cranberry pecan sweet potato muffin
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Be sure to check out all things Inspiralized — Ali’s blog, the cookbook and the Inspiralizer.

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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