🍠 Fiber Muffins

 These adorable three bite muffins are more of a side dish, as opposed to a fluffier breakfast type of treat. They are a delectable accompaniment to any savory main dish. Why should pumpkins have all the fun? These babies have healthy bran cereal in them too, as well as toasted walnuts and dried cranberries. I use the Fiber One flake cereal to sneak in that daily dose of fiber. And guess what? No flour or refined sugar!! Yay, right? I’m totes down for responsible holiday indulgences but if we can keep it clean then why not.

Ingredients:

One medium sweet potato, peeled, boiled, and mashed. You’ll need one full cup mashed.
1/2 cup skim milk or milk of your choice
2 egg whites
2 tbsp canola oil
2 1/2 cups Fiber One flake cereal, lightly crushed
1 tbsp baking powder
1/2 tsp cinnamon
1 tsp pumpkin pie spice 1/8 tsp nutmeg
1 tbsp granular Splenda
1/3 cup each dried craisins and toasted and crushed walnuts
Cinnamon and sugar to sprinkle on top

Directions:
Preheat oven to 350. Spray ten compartments on a muffin tin. Fill the two empty halfway up with water.
Prepare the sweet potato and set aside. While the sweet potato is being prepped, toast the walnuts whole. Crush when cool. You can use the potato masher to crush the nuts, it works great. When cool, add the rest of the ingredients, stirring all gently to combine. Over mixing leads to too dense texture. Fill each muffin compartment two thirds full. Sprinkle the tops with cinnamon and sugar. Bake for 20 to 25 minutes or until golden brown and the tops spring back when lightly touched. These freeze well for up to three weeks.