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Healthy Whole Wheat Muffins
Yield: 12 muffins 1x
Prep: 20 minsCook: 30 minsTotal: 50 minutes
Ingredients
- 3/4 cup dried cranberries
- 2 cups whole wheat pastry flour or (one cup wheat flour and one cup all-purpose flour)
- 3/4 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 1/3 cup rolled oats
- 2 cups raw, peeled sweet potatoes, shredded
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened applesauce
- 1/3 cup sunflower seeds, wheat germ, or pumpkin seeds
- 3 large eggs
- 1/4 cup canola oil
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375 degrees
- Line a 12-cup muffin pan with paper liner cups then spray or grease the pan including inside of the cups (or if you prefer not to use the paper liners, grease and flour your muffin pan).
- Place cranberries in a microwave-safe bowl and cover with water. Microwave on high for one minute and set aside.
- In a large bowl sift flour, brown sugar, baking soda and spices together. Add rolled oats and stir again.
- Add shredded sweet potato, pineapple, applesauce and sunflower seeds and stir, mixing well. Mixture will be quite thick.
- In a separate bowl, beat eggs with oil and vanilla.
- Add egg mixture to the batter and mix.
- Drain cranberries and fold into the batter.
- Fill muffin cups, dividing batter equally and bake for 25-28 minutes. Muffins are done when a toothpick inserted in the center of the muffin comes out clean.
- Cool for five minutes then transfer to racks to cool further.
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