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.
Makes: 12 baby muffins and 6 adult ones
To reheat the muffins, simply pop them in a warm oven for 5 minutes.