Cranberry Sweet Potato Muffins

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


  • 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 1/31/2 cup Craisins or chocolate chips)


  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.