This recipe originally appeared in my e-cookbook, Pudge-Free Holidays. A similar but simpler version is in my cookbook (called "Maple Muffins). You can substitute 1 cup pure pumpkin puree for the sweet potato.
Ingredients:
2 prepared
flax eggs
1½ cups
whole wheat pastry flour
2 tsp
baking powder
1 tsp
baking soda
2 tsp
pumpkin pie spice
¼ tsp
salt
¾ cup
light brown sugar
1 cup
sweet potato, mashed
¾ cup
unsweetened applesauce
¼ cup
pure maple syrup
Instructions:
Preheat oven to 350 F. Lightly grease muffin pan or spray paper cups with oil-spray to prevent sticking. In a small bowl, prepare "eggs" and set aside. Whisk flour, baking powder, baking soda, pumpkin pie spice and sugar together in a large bowl. Add sweet potato or pumpkin, applesauce and maple syrup on top. Then add "eggs" and stir until just combined. Gently spoon the mixture into the cups or pan, filling 3/4 of the way. Baking 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
@HappyHerbivore
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