This is easy and quite healthy. Add some toasted nuts and flax seed for a bit more protein.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

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  • Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl.

  • Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin.

  • Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts

188.7 calories; protein 3.4g 7% DV; carbohydrates 38.3g 12% DV; fat 2.6g 4% DV; cholesterolmg; sodium 275.4mg 11% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2013
These are awesome! Though I changed a couple things. My applesauce is homemade, cortland apples. I didn't have canola oil, used vegetable. Did not have orange zest, used orange peel. These are all minor, though this last one is a biggie. I did not have a can of cranberry sauce, could not tell you if I ever have or will. So I used a half a cup or so of honey, added enough water to make it the consistency of what I think cranberry sauce would be and then added some Craisin's. The whole thing measured 1 cup. I did add cinnamon and sugar to the first batch though forgot it on the second. Loved it both ways! Read More
(15)

Most helpful critical review

Rating: 3 stars
03/17/2019
I added pecans. If I make them again I will add cinnamon nutmeg and ginger. They are pretty bland and heavy. Read More
25 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/04/2013
These are awesome! Though I changed a couple things. My applesauce is homemade, cortland apples. I didn't have canola oil, used vegetable. Did not have orange zest, used orange peel. These are all minor, though this last one is a biggie. I did not have a can of cranberry sauce, could not tell you if I ever have or will. So I used a half a cup or so of honey, added enough water to make it the consistency of what I think cranberry sauce would be and then added some Craisin's. The whole thing measured 1 cup. I did add cinnamon and sugar to the first batch though forgot it on the second. Loved it both ways! Read More
(15)
Rating: 5 stars
01/29/2013
I did not have canola oil, I used vegetable oil instead. I also used a homemade unsweetened applesauce and whole berry cranberry sauce. Right before baking, I sprinkled a little granulated sugar over each muffin mound. I did get 12 really big muffins out of one recipe. Baked at 350*, they were done in just over 22 minutes. Though my husband did not care for these, the kids and I thought it was great. It had just enough sweetness from the cranberry sauce and the little bit of sugar that was added and these were VERY moist and flavorful. What a wonderful muffin recipe! Read More
(11)
Rating: 5 stars
01/23/2019
I made 2 small changes. I upped the applesauce to 3/8 cup and omitted the oil all together. Second I used dark brown sugar instead of white sugar. These muffins are amazing, OMGoodness, I wanted to eat them all at once. It took will power, but I made them last...now...I can make more. Next batch, I will try using a touch of orange juice; see if it makes a difference. LOVE THIS RECIPE I was trying different recipes to see what new recipe I might try for Thanksgiving, but I'm keeping this for myself! I have made these so many times, experimenting with what tastes best to me. I found the coconut oil worked well when I ran out of applesauce. I definitely love orange juice instead of water & by using only whole wheat flour creates a smoother batter and a very hearty (not too sweet) breakfast muffin. I did dial back the oven temperature when I use the whole wheat flour only as it is less dense. **I made this recipe again, but realized I miss-read the cranberry sauce label. After all the other ingredients were mixed and ready is when I realized it was cranberry concentrate. So, I improvised Elderberry jelly. I'm sure other jellies would work (depending on your flavor preference). They turned out pretty good. Very sweet (to me, because I don't eat sweet things) But an overall success. Read More
(9)
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Rating: 4 stars
03/29/2013
this recipes really great only one thing canola oil (and vegetable) oils really bad for you you should us olive oil:) Read More
(6)
Rating: 4 stars
01/30/2013
Followed the recipe exactly including bake time and the muffins turned out perfect. They did taste healthy. You can interpret that any way you wish. Liked the orange notes. Maybe cut back on the amount of cranberry sauce to 3/4 cup. Any more and I think the muffins would be too dry. These would be perfect for a winter brunch. Read More
(4)
Rating: 5 stars
04/10/2017
I thought these were very good! They are certainly very moist and full-flavored. I didn't have cranberry sauce or applesauce, so in place of the cranberry sauce and applesauce and water I substituted about 1 c mashed banana and ~1/3 c orange juice concentrate, diluted 50%, and cut back on the sugar a bit (using 3/8 c instead of 1/2 cup). I used a whole egg in place of the egg whites. I used 1 c all-purpose flour and 1 c whole wheat flour instead of what was recommended. And I also threw in some dried (sweetened) cranberries, chopped pecans, and shredded coconut. I had to bake them a little more than 30 minutes, but I loved how they turned out! The combination of orange, cranberry, banana, and sweet potato was delightful! Read More
(1)
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Rating: 5 stars
02/16/2013
Delicious! I used whole berry cranberry sauce. I'd recommend sprinkling sugar or cinnamon sugar on top before baking. Read More
(1)
Rating: 5 stars
09/21/2017
Good muffins. I had to substitute all purpose flour, had no wheat flour, and olive oil instead of canola, used jellied cranberry sauce as it was all I had and used a dash of orange extract as I had no zest. I added 3/4 cup of soaked dried cranberries to batter before baking also. My kids loved these! Read More
(1)
Rating: 5 stars
04/23/2017
I used coconut palm sugar, half the quantity in the recipe. And I did not add cranberry sauce because I didn't have any. Even so, we loved these muffins because they weren't too sweet, and we are trying to cut back on added sugar. Very healthy! Read More
(1)
Rating: 3 stars
03/17/2019
I added pecans. If I make them again I will add cinnamon nutmeg and ginger. They are pretty bland and heavy. Read More