Sweet Potato & Cranberry Muffins Recipe
(gluten-free, dairy-free, refined sugar-free)
With the cinnamon, nutmeg and cranberries… these muffins just smell and taste like Christmas!
They freeze well for up to a month, so make a double batch and keep them in the freezer. Take some out every night before you go to bed to have a delicious and nutritious, ready-made breakfast waiting for you (and your little ones) in the morning.
This recipe is taken from my book Mila’s Meals: The Beginning & The Basics.
Prep Time: 25 minutes
Baking Time: 20 minutes
Makes: 12 baby muffins and 6 adult ones
*After a long absence, Sorghum Flour is once again available in South Africa! You can find it at Know Thy Farmer in Cape Town.
To reheat the muffins, simply pop them in a warm oven for 5 minutes.
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