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

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.
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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.