Sweet Potato Cranberry Nut Muffins

Sweet Potato Cranberry Nut Muffins
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12 piece

A sweet muffin with a heart-healthier mix of fruit, nuts and fiber.


  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1⁄3 cup chopped walnuts
  • ½ cup dried cranberries
  • 1 cup Smart Balance® HeartRight® Fat Free Milk
  • ¼ cup Smart Balance® Cooking Oil
  • 1 Smart Balance Egg, beaten
  • 1 cup mashed baked sweet potato (about 12 ounces raw)
  • Cinnamon sugar for topping (optional)
  • Smart Balance® Omega Non-Stick Cooking Spray


  1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with Smart Balance® Omega Non-Stick Cooking Spray.
  2. In a large bowl, combine flours, baking powder, salt, cinnamon, and sugars and mix well. Stir in walnuts and cranberries
    and make a well in the center of dry ingredients.
  3. In a small bowl, mix Smart Balance® HeartRight® Fat Free Milk, Cooking Oil, beaten egg and mashed sweet potato.
  4. Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin
    pan. If desired, sprinkle cinnamon sugar on top of batter.
  5. Bake for 20 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack. Serve warm or at
    room temperature.

Nutrition Facts per serving:

Per serving: 203 calories, 8g fat, 1g saturated fat, 0 grams trans fat, 3g polyunsaturated fat, 3g monounsaturated fat, 734mg omega-3
fatty acids, 2642mg omega-6 fatty acids, 18mg cholesterol, 224mg sodium, 31g carbohydrate, 2g fiber, 4g protein

Post Author

This post was written by Pam Stauffer who has written 9 posts on The Wellness Advisor.

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