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Maple Muffins

It is Lastly raining right here on the Central Coast (California) these days and for the subsequent couple of days.  That signifies rather of playing pickleball at the tennis courts, I’m in the kitchen performing some severe vegan baking.  The vegan cornbread is nevertheless in the oven, but these Maple Muffins just came out.  And they smell great! They’re kissed with the maple syrup and sweet potato puree. This muffin recipe is from “The Delighted Herbivore” book by Lindsay S. Nixon which has more than 175 scrumptious fat-free of charge and low-fat vegan recipes.


1 ½ cup complete wheat pastry flour

two teaspoons baking powder

1 teaspoon baking soda

two teaspoons pumpkin pie spice

pinch of sea salt

1 cup sweet potato puree* (or you can substitute pumpkin puree)

1 cup unsweetened applesauce

¾ cup brown coconut sugar

¼ cup maple syrup


Preheat oven to 350 degrees.  Line your muffin pan with paper liners.  In a medium or significant bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt till properly combined.  Add sweet potato puree, applesauce, coconut sugar and maple syrup, then stir till just combined. Spoon mixture into muffin cups ¾ complete.  Bake for 18 to 25 minutes, or till a toothpick inserted in the center of a muffin comes out clean.  Transfer to a wire cooling rack.

* NOTE:  You’ll obtain canned organic sweet potato puree subsequent to the canned pumpkin in the aisle of your grocery industry.  

Try to remember TO USE 100% ORGANIC, LOCALLY SOURCED PLANT-Primarily based Components Anytime Probable!

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