As Iâ€™m sure youâ€™ve heard, tomorrowâ€™s Thanksgiving and, if youâ€™re like most of us, you will be engaging in a gluttonous turkey fest, which will then be followed by seventeen pieces of pie, maybe some football and a long nap. It will be super healthy.
While youâ€™ll no doubt consume a sufficient number of calories to last you through the holiday season, you should probably have a little breakfast in the morning. It is the most important meal of the day, after all. I would suggest you keep it light, but thatâ€™s just me.
Recently, I made these Vegan Whole Grain Sweet Potato Muffins, and I think they would make the perfect Thanksgiving breakfast item. They were adapted from Mark Bittmanâ€™s Sweet Potato Muffin Recipe that was featured in the November issue of Runnerâ€™s World. I decided to make them vegan, because Iâ€™m just crazy like that and enjoy the challenge. If I were to make them again, I might substitute some of the whole wheat flour for some white flour. I also made them a little lower fat by using apple sauce in place of the oil.
Bittman also suggests trying banana nut or pumpkin coconut variations if youâ€™re not into sweet potatoes. I think the pumpkin coconut option sounds just divine, and would be great if you feel that the seventeen pieces of pumpkin pie youâ€™ll be eating later just arenâ€™t going to fulfill your pumpkin needs!
2 1/2 cups whole wheat flour
3/4 cup sugar
2 tsps. baking powder
1 tsp. ground ginger
1/4 tsp. baking soda
1/4 cup Earth Balance buttery spread
1/4 cup apple sauce
1 cup mashed sweet potato
3 tbsps. water mixed with 2 1/2 tbsps. flax
1/2 cup almond milk
Heat oven to 375Â° F. Grease 12 muffin cups or add paper liners.
In large bowl, combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a separate bowl, mix earth balance, apple sauce, sweet potato, flax/water mixture, and almond milk.
Fold wet mixture into the dry; and stir until just combined. Batter should be pretty thick.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.