Contrary to my predictions, my brain has not been in writing mode lately. Maybe its the holidays, or just being straight up lazy at home, but whatever it is, it's definitely delaying my ebook release :(
Then again, I really do want to squeeze every last bit of doing pretty much whatever I want whenever I want during break, because let's be honest - college just doesn't allow for that kind of flexibility! I also don't want to force any of the writing in the book; I want it be as natural and real and raw as possible, and if ensuring that means allowing my mind time to rest and then place itself back on track in a week or two, then so be it.
Aaaaaanyway, these muffins ;) In all honesty, I wasn't quite sure on the exact number of muffins this would make because I kept scooping little spoonfuls of the batter into my mouth instead of the pan lololol SO GOOD. Vegan baking is dangerously not dangerous. By that, I mean that because I know the dough/batter is safe to eat (no raw eggs) I eat like 10x more of it than I probably should. But hey, someone has to taste-test, right?
When I opened the oven door to take a little peak before the timer beeped, I was overwhelmed with cocky, sinful, selfish pride at the sight of such a perfect puff on each muffin top. These muffins really ROSE to the challenge ;) hahahahaha so funny.
Ahhh, I love muffin Tuesdays <3
Makes about 14 muffins
2 sweet potatoes, peeled and cubed
1/2 cup natural almond butter
1/4 cup maple syrup
1/2 cup non-dairy milk
1/4 cup turbinado sugar
2 flax eggs (2 tbsp. flaxseed meal + 6 tbsp. water)
1 3/4 cup flour of choice (I used part whole-wheat and part brown rice)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. sea salt, plus extra
Shredded coconut, for garnish
- Preheat the oven to 375 degrees F and line a muffin pan with parchment cups.
- Boil the potatoes until soft and tender when pricked with a fork. Drain, mash, and set aside to cool.
- Stir together the almond butter, maple syrup, milk, and flax eggs in a large mixing bowl. Add in the potatoes and stir to combine. Set aside.
- Combine the flour(s), spices, and baking powder and then carefully add the dry ingredients to the wet. Stir once again until everything is incorporated.
- Scoop the batter into the muffin cups, filling each one almost completely to the top. Sprinkle with sea salt and shredded coconut. Bake for 20 minutes, or until a toothpick poked inside comes out clean.
- Cool, then serve! :)
Recipe adapted from here.