In a medium mixing bowl, combine the buttermilk, egg, butter, vanilla, sweet potato, cranberries and sugar until well-combined.
In a second bowl, combine the whole wheat pastry flour, oats, all-purpose flour, almond meal, cinnamon, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and stir until combined.
Line 12 muffin cups with paper liners or grease with nonstick cooking spray. Scoop batter by ¼ cupfuls into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on wire cooling rack. Serve at room temperature.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2016/03/sweet-potato-and-cranberry-muffins.html