My first two vegan thanksgivings I missed the turkey, I tried store bought holiday roasts and while some of them are pretty good. Nothing beats making your own and knowing exactly what’s in the food you’re eating. These Sweet Potato Muffins are tasty and hearty, and sure to be a hit.
You can use a food processor or a high speed blender to process the almonds. Leave it a little coarsely ground, not too fine.
Use a little bit of coconut oil to grease the muffin pan, to ensure that when they are done, they will come out easily.
Serve them with your favorite gravy or sauce, I like to use my Vegan Mushroom Gravy to serve them with, it has smoked paprika and fresh herbs, with lots of hearty mushrooms.
- 1 ½ cups sweet potato puree, (not pie filling)
- 1 ¼ cups almonds
- 1 cup old fashioned oats
- 1 cup crumbled firm or extra firm tofu
- ½ cup non-dairy milk
- 2 ½ tbsp. coconut oil, save the ½ to grease the pan, or your favorite oil
- 1 tbsp. brown sugar
- 1 tbsp. ground flaxseed
- 2 tsp. garlic salt plus ½ tsp. sea salt, mixed
- ½ tsp. cinnamon
- ½ tsp. ground black pepper
- Preheat oven to 350*F and grease a 12 cup muffin pan with ½ tbsp. of coconut oil.
- In the large bowl of your food processor or in your high speed blender, coarsely process the almonds. Place the ground almonds and oats in a large bowl.
- In a blender, mix the sweet potato puree, non-dairy milk, tofu, 2 tbsp. of coconut oil, flaxseed, salt mixture, cinnamon and black pepper.
- Combine all ingredients with the ground almond and oats, until well combined.
- Distribute the mixture evenly between muffin cups.
- Bake for 40 to 45 minutes, or until firm. Allow the muffins to cool for 20 to 30 minutes before removing them from the pan.
- Serve with your favorite sauce or gravy.