Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.
Step 2
Chop the
Roasted Pecans (1 cup)
. Grate the
Sweet Potatoes (1 cup)
.
Step 3
Whisk
Whole Wheat Pastry Flour (2 cups)
,
Baking Powder (1/2 Tbsp)
,
Baking Soda (1/2 Tbsp)
,
Ground Ginger (2 Tbsp)
,
Ground Cinnamon (1 Tbsp)
,
Ground Nutmeg (1/4 tsp)
, and
Salt (1 tsp)
together in a bowl. Add in
Vanilla Extract (1 Tbsp)
.
Step 4
Beat
LIBBY'S® 100% Pure Pumpkin (1 1/3 cups)
,
Almond Milk (2/3 cup)
,
Maple Syrup (2/3 cup)
,
Blackstrap Molasses (1/4 cup)
, and
Ground Flaxseed (1/4 cup)
together for about a minute. This step helps the flaxseed gel with the other ingredients.
Step 5
Whisk in
Coconut Oil (1/2 cup)
and grated Sweet Potato.
Step 6
Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.
Step 7
Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with
Unsweetened Shredded Coconut (to taste)
and push a
Pecan Halves (to taste)
the center of each muffin.
Step 8
Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.
Step 9
Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.
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