Serves: 5
Total Calories: 559
Yield: 12 Muffins

1/2 cup canola oil
3/4 cup maple syrup
1 1/2 cups sweet potatoes pureed (1 15 ounce can sweet potato)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/4 cups oat flour
1 1/4 cups barley flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups fresh cranberries or 1/2 cup dried

Preheat oven to 350 degrees. Line a muffin pan with 12 muffin liners. Using an electric mixer set on medium, combine canola oil and maple syrup. Add sweet potato, nutmeg, and cinnamon. Mix. In a separate bowl, combine oat flour, barley flour, baking soda, and salt. Add dry ingredients to wet and mix until just combined. Fold in cranberries. Spray inside of muffin liners lightly with baking spray (or use a pastry brush to brush lightly with a little canola oil) and fill liners. Bake in center of oven 30–35 minutes until lovely golden brown on top, rotating pan once when halfway through baking. Let cool in pan 5 minutes before removing to a cooling rack.

Nutritional Facts:

Serves: 5
Total Calories: 559
Calories from Fat: 203

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Basic Muffins
Applesauce Oat Raisin Muffins
Jammy Surprise Muffins
Sweet Potato Cranberry Muffins