Ingredients

• 1 1/2 CUP Gluten free all purpose flour
• 1/2 CUP Coconut sugar
• 1/4 CUP finely ground flax
• 1 TBSP Pumpkin pie spice
• 1/2 TSP Salt
• 1/2 TSP Baking soda
• 1 CUP Pureed sweet potato
• 2 Paleo Farms Eggs
• 1/4 CUP Coconut yogurt
• 1/4 CUP Unsweetened shredded coconut
• 1/2 CUP Dried cranberries

Instructions:

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all dry ingredients in large bowl
3. Combine all wet ingredients to large bowl and stir gently
4. Fold in dried cranberries and shredded coconut
5. Spoon equal amounts into a nonstick muffin tin.
6. Bake in the oven for 25 minutes, let cool, and enjoy!