sweet potato pecan muffin

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(4 servings)


Each serving provides

1 fueling

1 healthy fat

1 condiment


2  pkg. sweet potatoes

2 pkg. spiced gingerbread

6 tablespoons liquid egg substitute

¼ cup unsweetened vanilla almond milk

½ teaspoon pumpkin pie spice

½ teaspoon vanilla extract

½ teaspoon baking powder

1 ⅓ oz. chopped pecans



Preheat oven to 350. Prepare sweet potatoes as directions on the packet. Let cool slightly. In a bowl combine sweet potatoes and remaining ingredients except the pecans which will be added on top. Divide mixture into pre sprayed muffins tin into 8 spots.Top with the pecans and bake for 20 minutes









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