Sweet Potato & Pecan Muffins

These vegan sweet potato and pecan muffins are fluffy and moist, made with wholesome spelt flour and swirled with apple sauce, cinnamon, and vanilla. There also super nutrient rich, packed with fiber, beta carotene, Vitamin C, and potassium . These muffins are a great breakfast on the go and an excellent addition to any brunch menu.

Wet Ingredients

• 1 c sweet potato - boiled until soft, peeled, and mashed with a fork

• 1 1/4 c non-dairy milk

• 1 t vanilla

• 2 T maple syrup or agave

• 1 T lemon juice

• 1/2 t apple cider vinegar

• 1/2 c apple sauce (optional)

Dry Ingredients

• 2 c spelt flour - you can for all- purpose flour

• 1/4 t salt

• 1/2 t cinnamon

• dash of fresh nutmeg

• 1/2 c pecan pieces

• 2 t baking powder

• 1 t baking soda

• 1/2 c brown sugar

Instructions

1. Preheat oven to 400 degrees.

2. Combine the wet ingredients in a small bowl, stirring until combined and set aside.

3. Combine the dry ingredients in a large bowl and whisk to combine.

4. Add the wet and dry ingredients and gently stir until just incorporated and moist. Don't overmix.

5. Fill paper lined cupcake tin with batter almost to the top. Bake for 22-25 minutes until the and inserted toothpick comes out dry.