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.
Servings: 4 muffins
Ingredients
- 1 medium sweet potato peeled, spiralized with BLADE C, then riced using a food processor
- ¼ teaspoon ground cinnamon
- 1 Tablespoons vanilla protein powder
- ½ teaspoon baking soda
- 1 large egg
- 1 Tablespoon maple syrup
- ½ teaspoon vanilla extract
- 2 Tablespoons dried cranberries
- ¼ cup coarsely chopped pecans
- coconut oil cooking spray
Instructions
- 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.
Notes
Recipe inspired and adapted from Inspiralized by Ali Maffucci.
Nutrition
Serving: 1muffin | Calories: 126kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 142mg | Fiber: 1g | Sugar: 8g