BELLONA RISING
  • My Transformation
  • Meal Prepping
  • Contact
  • Bellona Blog
  • Recipes
  • Accountability Group

Follow my blog for more about my journey through:
Weight Loss
| Meal Prepping | Nutrition | Fitness | Crossfit | OCR

Recipe: Vegan Apple Sweet Potato Pecan Muffin (Gluten-Free)

1/16/2018

1 Comment

 
Picture
These Apple Sweet Potato Pecan Muffins (Vegan and Gluten-Free) are a great pre-workout snack, as they provide a good amount of healthy carbs and also some protein. Your muscles use the glucose from carbs for fuel. Therefore, to maximize the results of your training, a muffin such as the one described in this recipe, which contains carbs, protein and fat should be consumed couple hours before your workout. They are delicious, very moist and great as a balanced and tasty snack.
​
Yields: 16 small muffins
Preparation Time: 15 minutes
Baking Time: 17 minutes

Ingredients:

  • 2 cups all-purpose gluten-free flour
  • 1 cup coconut palm sugar
  • 1 tsp baking soda
  • 2 tbsp flax seeds (or chia seeds, if preferred)
  • 6 tbsp water
  • Pinch of salt
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 1 medium apple (approx 1/2 cup shredded)
  • 1 small sweet potato (approx 1 cup shredded)
  • 6 tsp unsweetened cashew milk (or non-dairy milk of choice)
  • 1/2 cup chopped pecans

Directions:

  1. Preheat oven to 375F
  2. Prepare your flax eggs by combining flax seeds and water. Mix well in small dish. Set aside for 15 minutes to come together and thicken.
  3. In a bowl, combine dry ingredients (flour, baking soda, sugar) and mix.
  4. Shred apple (should yield 1/2 cup shredded) and sweet potato (should yield 1 cup)
  5. In a separate bowl, combine wet ingredients (flax eggs, apple, sweet potato, vanilla, oil, and milk) and mix.
  6. Combine wet and dry ingredients (batter will be very thick; dough consistency)
  7. Line muffin pan with liners or spray each well with non-stick spray
  8. Fill muffin wells 1/2-3/4 way. Pat the dough down in each well.
  9. Top with a couple pinches of chopped muffin. Push the nuts into the top of the dough.
  10. Bake for 15-18 minutes
  11. Remove and allow to cool
  12. Store under refrigeration after cooled

Nutritional Information:

Yields: 16 (approximately). Serving Size: 1 muffin.
Picture
1 Comment
paper owl review link
4/14/2020 11:01:36 pm

This recipe needs to be updated. I am a chef as well, and I think that there are things that can be improved here. First of all, you need to use better seasonings if you want to bring out the flavor of the other ingredients. I understand that this recipe is what you want to follow, but I just want to help you improve your craft. You can really do a lot more with today's gastronomical studies at hand, brother.

Reply



Leave a Reply.

    Meet Bellona

    Hi! I’m Bellona! Welcome to Bellona Rising. 
     
    In my blog you can follow me through various topics, including health, fitness, meal prepping, nutrition, obstacle course racing, weight loss, crossfit, and more about me. Check out my transformation story as well.
     
    I hope you like it and that you feel inspired to be healthier, stronger, and happier!

    Archives

    January 2018
    November 2017
    October 2017
    August 2017
    July 2017

    Categories

    All

    RSS Feed

Proudly powered by Weebly
  • My Transformation
  • Meal Prepping
  • Contact
  • Bellona Blog
  • Recipes
  • Accountability Group