Reading Runners’ World Magazine I am constantly hoping for a healthy vegan recipe that I can make for my family. Normally the meals are a basic meat with some sides of vegetables. In our household though, we prefer to have a few large portions of vegetables with a smaller portion of vegan protein. Protein should never be the main focus of any meal; each and every meal should be a healthy mix of everything. Okay, off my soapbox and onto the normal field. November 2011 edition had a tempting recipe by Mark Bittman, nothing that special from other fall muffin recipes but something hit me. I decided that I was going to try to recreate all the recipes that look tempting into a vegan option. The “contributing food writers” put in a lot of effort to make up an article and recipe; my family might as well appreciate them all and take full advantage of them.
Mark Bittman, a marathoner, wrote a recipe for Sweet Potato Muffins. Already in my large recipe box is a few sweet potato muffin recipes so I decided to take the pumpkin puree sitting in my fridge and replace it for the sweet potatoes. Additionally I switched up some of the flours to assure each muffin had tons of fiber. Yum, right?Veganized version: 2 c whole-wheat flour ½ c wheat germ ¾ c brown sugar 2 tsp baking powder 1 tsp ground ginger ¼ tsp baking soda ¼ tsp salt ¼ c vegan butter (I used Earth Balance Vegan Butter) 1 ½ tbsp ground flaxseed 1 c unsweetened organic light coconut milk
1. Mix dry ingredients in a large bowl. 2. Make a hole in the center of the dry mixture and add all the wet ingredients. 3. Mix it all together into a good batter. 4. Place the batter into 12 muffin liners. 5. Place in a 375F oven for 20-25 minutes.
Next up I am going to try these muffins with the pumpkin coconut variation option that is placed in the magazine.