• 1 ¾ Bob's Red Mill gluten-free all-purpose flour
  • 1 ¼ cups organic sugar
  • 1 tablespoon gluten-free baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • 1 cup canned sweet potato puree
  • ½ cup non-dairy milk or water
  • ½ cup canola oil
  • 1 cup dried cranberries

Preheat the oven to 375 F. Line a 12 cup muffin pan w paper liners or spray each muffin cup with canola oil.

In a large bowl, sift the flour, then add the sugar, baking powder, cinnamon, xanthan gum, and salt. Whisk thoroughly. In a medium bowl, whisk together the sweet potato, non-dairy milk, and oil. Pour the wet ingredients into the dry ingredients and mix well using a spatula. Fold in the cranberries and let the batter sit for 10 to 15 minutes.

Scoop the batter into the prepared muffin cups to about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before turning out onto a cooling rack.