Tag Archives: breakfast

Sweet Potato Apple Ginger Juice

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

You probably already know by now that I love juicing. Yes, you’ve heard me complain endlessly about cleaning the juicer, but somedays, it calls to me. With a fridge full of produce, I spent most of my Saturday morning playing mad scientist. Nothing was safe in those veggie bins! By the end, I bottled more juice than I can tell you! I’ll be sharing some of my odd combinations with you over the next few weeks and I promise to give you my honest opinion.

I’ve heard of juicing sweet potato before and have been intrigued. I love sweet potatoes. Pairing it with apple and ginger creates a really nice seasonal fall juice. The flavors go so well together and with sweet potatoes and apples at their season’s best right now, this just made sense. Nutritionally, this juice is well under 150 calories and is a great source of potassium, beta-carotene and Vitamins A and B6.

So…the verdict on taste? This juice tastes really delicious and very much how I thought it would, but one thing I wasn’t crazy about was the starchiness from the potato. It does add a silky texture to the juice, but much of it settles to the bottom of the glass, which is actually a good thing. Except, I can’t tell you this is good to the last drop! No, really, it’s very tasty, I’d just put the glass down before you hit the loveliness at the bottom!

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

Sweet Potato Apple Ginger Juice

1 medium sweet potato, peeled, ends trimmed and halved
1 medium apple, halved and seeds removed
approximately 1 inch knob of ginger

Process the ingredients in your juicer in the order given following manufacturer’s instructions.

Serves one.

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan
FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

Maple Spice Glazed Pumpkin Muffins

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Few things proclaim that fall has arrived as well as pumpkin! The temperatures haven’t even been that chilly yet, but once that wonderful scent of pumpkin, spices and maple come from the oven and fill the house, I feel inspired to break out my sweaters and boots! Well, maybe after “taste-testing” a muffin…or two.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I’ve baked more pumpkin bread and muffins than I can tell you, but these are truly the best I’ve ever, ever made! The spices and maple in the glaze are so darn good…I’d eat it with a spoon. But, really, what I love is the texture of these muffins. Tender, moist and delicious!

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I bake almost exclusively with almond milk. I find that I get a more tender crumb and I love that it’s a healthier, plant-based alternative. Silk Unsweetened Vanilla Almond Milk is my favorite. It lends a slightly nutty vanilla flavor and bakes wonderfully. Silk’s almond milk has no added sugar, allowing me to control the sugar in a recipe, and naturally has no cholesterol.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

So, whether you break out the sweaters or not, make these babies. They are so perfectly delicious and make a great grab-and-go for breakfast, a lunchbox or after-school snack…and maybe even a midnight snack…not that I would know anything about that! ;)

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Maple Spice Glazed Pumpkin Muffins

1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup Silk Unsweetened Vanilla Almond Milk
1 cup canned pumpkin
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Maple Spice Glaze

1 cup powdered sugar
1 tablespoon pure maple syrup
1 1/2 to 2 tablespoons Silk Unsweetened Vanilla Almond Milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg and ground cloves

Preheat your oven to 350 degrees. Line 12 muffin tins with paper liners.

In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside.

In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.

Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.

Divide the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.

To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like.

Makes 12 muffins.


  • ​Store muffins in an airtight container in the fridge for up to 5 days or freeze to keep longer.

Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

Follow Silk® on Facebook for even more great ideas for creating healthier plant-based, dairy and gluten free recipes!

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.