Ingredients

• 1-1/2 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Sea Salt
• 1 cup Sweet Potato pureed
• 1/2 cup Brown Sugar packed
• 1/2 cup Almond Milk
• 1/3 cup Vegetable Oil
• 3/4 tsp Pure Vanilla Extract
• 2 Tbsp Organic Brown Flaxseed Meal
• 1/2 cup Pecans coarsely chopped
• 1/2 cup Cranberries coarsely chopped

Instructions

1. Preheat oven to 350 degrees and prepare your muffin pan by lightly greasing or spraying with cooking spray.
   
   
2. In a small bowl combine flour, baking powder, baking soda, spices and salt and set aside.
   
   
3. In a medium bowl combine sweet potato puree, brown sugar, almond milk, oil, vanilla and flax seed, mixing until well blended.
4. Add dry ingredients to wet until just blended, then gently fold in cherries and pecans.
   
   
5. Divide batter evenly among muffin cups and bake for 20-25 minutes.
   
   
   
   Serves 12.