Whole Wheat Sweet Potato Muffins with Greek Yogurt

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In a large bowl, mix the dry ingredients (white whole wheat flour, brown sugar, flax, pumpkin pie spice, salt, and baking soda).

Step 3

In a separate bowl, combine the wet ingredients (pureed sweet potato, eggs, almond milk, Greek yogurt, and applesauce). Add the wet mixture into the dry mixture, stirring gently until mostly uniform. Fold in dried cranberries and shredded coconut.

Step 4

Spoon or scoop equal amounts of mixture into a cooking-sprayed or nonstick muffin tin. Sprinkle some extra unsweetened coconut on top of the muffins, if desired.

Step 5

Pop them in the oven for about 25 minutes (until a toothpick inserted in the center comes out mostly clean) and voila! Let cool and enjoy.