By Katja Kromann
Cooking from scratch with whole foods - grain free

Cranberry root muffins

Cranberry root muffins

These are a really good side with a green juice for lunch or a not-so-sweet brunch muffin. Oh and these are nut free too unless you count coconut as a nut. Which of course you have every right to do.

Here is how you make them.

This is how big I get my sweet potatoes for this recipe. I grate it in my food processor, but hand grating works too of course.

Cranberry root muffins

Then I mix all the ingredients together with a spoon. Nothing fancy.

Cranberry root muffins

I use silicone liners in my muffin tin and use a spoon to divide the dough into 8 muffins. Then I bake them in the oven.

Cranberry root muffins

Cranberry Root Muffins

2 cups shredded orange or white sweet potato - about 1 medium to small root.

1/2 cup of shredded coconut

3/4 cup dried cranberries (I get the ones that are sweetened with apple at my local health food store)

5 eggs (I use pastured eggs)

3 tsp cinnamon for its anti inflammatory properties.

2 tbsp husk

Mix and add to about 8 muffin forms. Bake at 375 F  for about 30-35min

Cranberry root muffins

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Katja Kromann
About Katja Kromann

I am a Danish American decorating life in Seattle. I love all things design and I love coming up with or simply documenting the dishes we eat so that I can go here for inspiration.

I can’t think of anything more fun than coming up with a recipe or project, making it, photographing it and sharing it with you on my websites. My Portfolio
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