Recipes and food content isn’t something that I really include on TwentySixStyle but I realised that some of my favourite posts on blogs that I follow are food-related ones. While beauty, fashion, travel and health are my go-to passions, I’m starting to move in a more lifestyle direction. Maybe it’s my age (ha!) or that my interests are broadening but I’ve always wanted TwentySixStyle to grow with me and include everything that I enjoy and think you lovely people will enjoy. As a self-confessed foodie, cooking and baking is a BIG deal in our household. While Toff can whip up a slap-up, restaurant-worthy meal in an instant, healthy food is more my bag. A healthy breakfast in particular.
As the most important meal of the day, a hearty, healthy breakfast can set your energy levels up for the day and see you through until lunch time. I’m someone that wakes up with a stomach-rumbling hunger that can only be satisfied by something quick and delicious. While there may be a certain level of eye-rolling with the term “healthy” and a skepticism of a plateful of what can only be described as rabbit food, I’m a big believer that if you don’t like healthy food, you simply haven’t been eating the right things.
Embarking on a healthy diet can be overwhelming with many people not sure where to start therefore opt for a fad diet in a bid to shed lb’s. But clean eating needn’t be a big investment or a life overhaul, it can be simple, easy and so tasty. A healthy breakfast can not only stop you from reaching for naught snacks, it can set your intentions for the day. These yummy sweet potato muffins may sound like something you’d have for dinner rather than a healthy breakfast, they take on a sweet, baked goods quality thanks to the honey, potato and vanilla extract. I used Gwyneth Paltrow’s Goop recipe as the foundation of this recipe (I didn’t have all the fancy ingredients!) and it couldn’t have been easier.
In fact…I ate 4 in a row!
2 large sweet potatoes
120 ml extra virgin olive oil
120 ml unsweetened almond milk
96g good-quality maple syrup (I used honey)
1 tsp pure vanilla extract
160g coconut flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
2 tsp baking powder
2 tsp baking soda
1 1/2 tablespoons Chinese five-spice powder (I added an additional spoonful!)
1/2 teaspoon fine sea salt
Preheat the oven to 200ºC. Prick the sweet potato a few times with a knife or a fork. Bake or microwave until soft. Set the sweet potato aside until it’s completely cool.
Spoon out the flesh of the potato and mash in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients. It may look too runny at this point but you want a slightly runnier-than-usual cake mixture consistency.
Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
Bake for 20 to 25 minutes, or until a knife comes out clean, brushing the tops with the extra maple syrup or honey during the last five minutes of baking. Let the muffins cool before serving with natural yoghurt and fruit.