Vegan Sweet Potato Muffins

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!

Sweet Potato Muffins

Ingredients:

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.

Enjoy!

Photos From My Balcony After The October Snow Storm

Granted, the flowers normally would have been taken down over a month ago, but they were looking so great, I just couldn’t bring myself to do it.  It’s funny, throughout the Summer, all of the plants on my deck were looking pretty horrible.  Then, Hurricane Irene ripped through a couple of months ago, and suddenly they all came back to life and were better than ever.  I even had peppers and tomatoes!  I hardly had any all Summer yet I picked a couple of great ones Saturday morning just before the storm hit us.   I have a feeling they’re not coming back from this though…

 

 

 

 

Coconut Oatmeal Cookies

Happy Labor Day, everyone!  So the Summer’s over, kids are going back to school, and most of us have used up the majority of our vacation time at work.  Bummer…   Time to try to cram an entire Summer’s worth of fun into a weekend.  This is it, guys!  Hopefully, you’ve had a busy weekend full of socializing and eating and drinking at various picnics and the whatnot.  I know I have!

For those of you who haven’t figured out what you’re bringing to your Labor Day picnic yet, here’s a little recipe for you.  And yes, you need to bring something!  You can’t just show up empty handed, because your mother raised you better than that.  Don’t disappoint her.

I made these Coconut Oatmeal Cookies for a recent picnic and they were a huge hit – all you could ever want from a cookie. Coconut, oatmeal, white chocolate chips and LOTS of butter.  Normally, I like to think that if a cookie has oatmeal in it, that makes them healthy – like part of a balanced breakfast.  However, I think the more than two sticks of butter that these cookies have in them completely negates that, but who cares, it’s Labor Day!   We’re officially heading into sweater weather and big eating season – these are just a great way to kick it off!

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