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Cranberry Sweet Potato Muffins

May 3, 2021 by Lindsay 20 Comments

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Make them with fresh cranberries, Craisins or chocolate chips!

Cranberry Sweet Potato Muffins made with Craisins

 

*Originally published 12/2016. Updated 5/2021*

Hi friends!

Allow me to introduce you to these Cranberry Sweet Potato Muffins. I first made these muffins back in 2016. It was right after Thanksgiving so I had tons of fresh cranberries I was looking to use up. Then I even added a little drizzled glaze to be fancy. But let’s be honest. With 3 little kids running around now, fancy muffins rarely happen anymore. But regular muffins do! 

And when it comes down to it, these are really just basic sweet potato muffins. Yes, you can add cranberries- fresh or dried Craisins…but if you’re not a cranberry fan, feel free to skip them and add some chocolate chips instead!

Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins on parchment paper and in muffin tin

Here’s what you need:

  • Cooked sweet potato – I just stab one with a knife a few times and microwave 5-6 minutes. You can also use canned sweet potato.
  • Eggs
  • Vanilla Extract & cinnamon – for flavor
  • Brown sugar – White sugar works too.
  • Milk – cows milk or plant-based milk of choice
  • Oil- I use avocado oil
  • Flour – I use white whole wheat flour
  • Cranberries or chocolate chips – fresh cranberries, Craisins or chocolate chips

To make an optional glaze you can combine powdered sugar with a little milk and drizzle over the top! This works really well during the holiday season when you’re tired of cookies, especially if you use fresh red cranberries! So pretty.

 

Here’s the recipe:

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Cranberry Sweet Potato Muffins

cranberry sweet potato muffins copy
Print Recipe

★★★★★

5 from 2 reviews

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Use fresh or dried cranberries or swap chocolate chips

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 3/4 cup cooked, mashed sweet potato
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar (increase to 2/3 cup for sweeter muffin)
  • 2/3 cup milk (cow or plant-based)
  • 1/4 cup oil (i use avocado)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1.5 cups flour (i used white whole wheat)
  • 1 cup fresh or frozen cranberries (or 1/3 – 1/2 cup Craisins or chocolate chips)

Instructions

  1. Combine sweet potato, eggs, vanilla, brown sugar, milk, oil and cinnamon in a large bowl and mix until well mixed.
  2. Add flour and baking soda and stir until just combined.
  3. Mix in fresh cranberries or chocolate chips.
  4. Scoop into lined muffin tins and bake at 375 for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool completely.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Hope you guys enjoy these! Here’s how they look with fresh cranberries and glaze:

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

Either way they’re delicious!

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. Make them with fresh cranberries, Craisins or chocolate chips!

Enjoy!
–Lindsay–

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Filed Under: Snack, Baking, Breakfast, Healthy Muffins & Bars Tagged With: Brown Sugar, Cranberry, Egg, Milk, Oil, Sweet Potato, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Betty @http://bettysbalance.weebly.com says

    December 5, 2016 at 1:15 AM

    These look amazing! I’m going to try them this week. Thanks for the recipe.

    Reply
  2. Asiya Subani says

    December 5, 2016 at 3:23 AM

    I have made muffins many a times but never made using cranberry and sweet potato flavors…They look quite yummy and my muffins for breakfast will surely be this recipe next time…

    Reply
  3. Lauren Renlund RD says

    December 5, 2016 at 10:42 AM

    Yum!! I’m lactose intolerant but love milk, so lactose-free products are such a life saver for me!

    Reply
  4. Megan @ Skinny Fitalicious says

    December 5, 2016 at 10:59 AM

    I LOVE Lactaid! I use their cottage cheese because I’m lactose intolerant. I don’t think a lot of people are aware of it though. I get reader asking all the time what lactose free cottage cheese I’m using. I’m glad to see you sharing it so hopefully more people know because it’s really a great brand!

    Reply
  5. Corina says

    December 5, 2016 at 12:24 PM

    I love making healthier muffins with my children and these look great! I’ve never added sweet potato to a muffin before but with the cranberries they’re so Christmassy and look delicious too!

    Reply
  6. Brynn at The Domestic Dietitian says

    December 5, 2016 at 3:05 PM

    So true that we forget to have snacks on hand when company comes over . These muffins look fantastic and would be so cute looking set out on the counter in a little basket for overnight guests. Plus using lactaid is a great way to make something everyone can enjoy.

    Reply
  7. Sara @sarahaasrdn.com says

    December 5, 2016 at 3:29 PM

    So festive and I’m always on the lookout for a new muffin recipe! Bravo Lindsay!

    Reply
  8. Kelli @ Hungry Hobby says

    December 5, 2016 at 4:29 PM

    THESE SOUND SO REFRESHING! YUM! I bet you could use oat flour for gluten free super easily!

    Reply
  9. Sarah-A Whisk and Two Wands says

    December 5, 2016 at 4:31 PM

    These look delicious and I love cranberries and sweet potatoes so they sound amazing to me! I love making muffins and foods that tend to be unhealthy healthy or healthier!

    Reply
  10. dixya @food, pleasure, and health says

    December 5, 2016 at 11:22 PM

    i have yet to buy cranberries this season…and turning them into muffins sounds great 🙂

    Reply
  11. Tara | Treble in the Kitchen says

    December 6, 2016 at 10:16 AM

    I love sweet potatoes and I love cranberries, but I never thought to pair them together!! Yum!

    Reply
  12. Jake Tyler says

    December 10, 2016 at 10:19 AM

    YUM!!!! These look gorgeous and festive!!! The combination of sweet potatoes and cranberries sounds great.
    Can’t wait to try this!!!

    Reply
  13. Tina says

    April 14, 2017 at 11:01 AM

    These look amazing! Definitely going on my list to make this week. I was just wondering if you keep track of the nutrition facts? I’d love to see those along-side your recipes. Thanks

    Reply
    • Lindsay says

      April 16, 2017 at 8:41 PM

      i don’t, sorry!

      Reply
  14. Kayla says

    October 3, 2021 at 9:05 AM

    I was going to make these today as they look so yummy! Can I combine ingredients in food processor (and pulse in cranberries)? Or would it not give the same texture?

    Reply
    • Lindsay says

      October 8, 2021 at 6:03 AM

      i think it would work fine!

      Reply
  15. Emily C says

    December 5, 2021 at 10:20 AM

    Made these the other day and my two toddlers love them. I subbed the sugar for two bananas, chopped some craisins up, adding mini chocolate chips in too, and used canned sweet potato, and they’re a hit. Even my husband – who isn’t big on the ‘toddler muffins – really liked them. They will be a regular muffin for us.

    ★★★★★

    Reply
  16. Julia says

    December 7, 2021 at 3:16 PM

    Hi, Looks delicious! Can you make this in a loaf pan? If so, same temperature and cooking times?

    Reply
  17. Jackie says

    May 23, 2022 at 10:07 PM

    Just made these with craisins as regular and mini muffins and they are delicious! Not too sweet, good for breakfast or a snack.

    ★★★★★

    Reply
  18. Nesrin says

    January 30, 2023 at 8:15 PM

    We made them today with my daughter – who refuses to eat sweet potatoes. Everyone loved them! Thank you for the recipe, I am sad that I didn’t double the recipe! I had two huge sweet potatoes, just used one, made about a cup of mashed – I think I will make another batch with the other sweet potato tomorrow and freeze!

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Questions? Comments? Email me: [email protected]

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