As I’m sure you’ve heard, tomorrow’s Thanksgiving and, if you’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 you’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 that’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 Bittman’s Sweet Potato Muffin Recipe that was featured in the November issue of Runner’s World. I decided to make them vegan, because I’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 you’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 you’ll be eating later just aren’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 375° 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.