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Sweet Potato & Cranberry Muffins

Gluten-free Sweet Potato & Cranberry Muffins

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 or lunch box food waiting for you (and your little ones) in the morning.


This recipe is taken from my book Mila’s Meals: The Beginning & The Basics.

Mila's Meals SWeet Potato and Cranberry Muffins

Key: gluten-free, dairy-free, refined sugar-free, vegetarian, for adults too, great for lunchboxes

Prep Time: 25 minutes

Baking Time: 20 minutes

Makes: 12 baby muffins and 6 adult ones


(t. = teaspoon; T. = tablespoon, C. = cup)


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  • 1 cup rolled oats, ground
  • 1 cup sorghum flour*, or brown rice flour
  • ½ t. baking soda (bicarbonate of soda)
  • 1 t. aluminium-free baking powder
  • ¾ t. nutmeg
  • ¾ t. cinnamon
  • 1 cup sweet potato, steamed, cooled and mashed
  • 2 T. raw honey (or organic maple syrup if you are vegan or your little one is younger than a year old)
  • 3 T. coconut oil (or ghee or butter), melted
  • 2 T. dried cranberries
  • ¼ cup coconut milk
  • 1 egg



*After a long absence, Sorghum Flour is once again available in South Africa! You can find it at Faithful To Nature.




  1. Preheat the oven to 180ºC (350ºF).
  2. Sieve the ground oats, sorghum flour or rice flour, baking soda, baking powder and spices together in a bowl.
  3. In a separate bowl, mix together the mashed sweet potato, honey (or maple syrup), coconut oil, cranberries, milk and egg.
  4. Add this mixture to the dry ingredients and mix together until the ingredients are all completely moistened – but do not over-mix.
  5. Grease your muffin pans with coconut oil and spoon in the mixture making sure it reaches the brim of the pan.
  6. Cook for 20 minutes until risen and golden.
  7. Allow the muffins to cool slightly in the pan before removing and eating, or leave to cool completely on a wire rack.
  8. Place in a container, seal and freeze as soon as they have cooled.


Mila's Meals Sweet Potato and Cranberry Muffins

To reheat the muffins, simply pop them in a warm oven for 5 minutes.

Get your ingredients here

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Add this to your very own meal plan!

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