Oh, Whole Foods iPad app, how I love thee. So easy, so smart.
I tried to vegan-ize these muffins but failed in the egg department (I ran out of flax seeds), so they have real eggs. But they are delish. Not too sweet, perfect with the latte you allowed yourself on a Sunday morning, even though you are trying to quit (“Oh coffee, I wish I knew how to quit you!”) .
Here’s what I used:
1 1/2 cups spelt flour
1 cup coarse graham cracker crumbs, divided (I used Back to Nature brand – loves!)
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 small sweet potatos, grated (WF says to peel these, but really, who has the time)
3 tablespoons Earth Balance, at room temperature
2/3 cup coconut milk yogurt
1/4 cup chopped pecans
The slightly amended recipe:
Preheat oven to 375°F.
In a large bowl, combine flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and stir; set aside.
In a second large bowl, vigorously whisk together butter and yogurt. Add eggs one at a time, whisking well after each addition. Add to flour and sweet potato mixture and fold together until combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until cooked through, about 20 minutes.