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Sweet Potato Cranberry and Coconut muffin

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Sweet Potato Cranberry and Coconut muffin

Prep Time: Cook Time:

Ingredients

  • Whole grain wheat flour | 1.50 cup
  • Brown sugar | 0.50 cup packed
  • Flaxseed | 2.00 tbsp, ground
  • Pumpkin pie spice | 1.00 tbsp
  • Salt | 0.50 tsp
  • Baking soda | 0.50 tsp
  • Egg, whole, raw | 2.00 small
  • Canned sweet potato, mashed | 1.00 cup
  • Dried cranberries/craisins, sweetened | 0.50 cup
  • Low fat yogurt | 0.25 cup 8 fl oz
  • Low fat milk, with vitamin A and D | 0.25 cup
  • Unsweetened apple sauce with added ascorbic acid | 0.25 cup
  • Unsweetened dried coconut | 2.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 178.27 mg

Fat per serving: 4.83 g

Saturated fat per serving: 3.13 g

Protein per serving: 4.23 g

Sodium per serving: 185.54 mg

Cholesterol per serving: 24.12 g

Instructions

  1. In a mixing bowl, mix first 6 ingredients.
  2. In another bowl combine eggs, sweet potatoes, cranberries, yogurt, milk, applesauce and coconut; add to dry and stir gently just until the mixture is combined.
  3. Spoon the batter into a muffin pan spread with nonstick spray or a nonstick muffin tin.
  4. Sprinkle with some additional unsweetened coconut on top of the muffins.
  5. Bake at 350 degrees F, for 20-25 minutes until done.

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