Sweet Potato Muffins

• large bowl
• whisk
• muffin tins
• medium bowl
• potato masher

• 1 T flaxseed, ground
• 3 T water
• 2 c white flour
• 2 t baking powder
• 1 t cinnamon
• 1 t grated nutmeg
• ½ t allspice
• ½ t salt
• 4 c peeled and grated* raw sweet potatoes (about 2 large or 3 medium)
• 1 ripe banana
• 1 c brown sugar
• ½ c walnut or vegetable oil
• 1 t vanilla
• 1 c chopped walnuts
• ½ c raisins (optional)

Whisk the ground flaxseed and water together in the large bowl, set aside.

Preheat the oven to 350° and grease the muffin tins.

Mix the flour, baking powder, spices, and salt in the medium bowl, then stir in the potatoes to coat.

Mash the banana into the flaxseeds, then stir in brown sugar, oil, and vanilla.

Gradually add the dry ingredients to the wet, incorporating well.

Fold in the walnuts and raisins

Spoon the (admittedly strange looking) batter into muffin tins – you can fill them, as it won’t rise much.

Bake for 30-35 minutes until a toothpick inserted in middle comes out clean. Let cool in the muffin tins for a few minutes.

Serve warm.

Veganized from Didi Emmons’ Vegetarian Planet (flaxseed and banana in place of the 2 eggs called for in the original recipe).