Chickslovefood ‘s new book is here: the skinny six cookbook! The tastiest healthy recipes with only a maximum of 6 ingredients. To celebrate this, Culy is posting 3 recipes from the book as a foretaste this week. Today: healthy sweet potato muffins for breakfast.
For 5 muffins:
- 1 sweet potato (about 225 grams)
- 2 eggs
- 100 grams almond flour
- 3 tablespoons honey
- 1 vanilla pod or 1 teaspoon vanilla powder
- 1 hand of hazelnuts
Preheat the oven to 200 degrees.
Peel the sweet potato, cut it into thin slices and put it in a pan of boiling water. Boil the pieces for about 10 minutes.
Meanwhile, mix the eggs, almond flour, honey and marrow from the vanilla pod in a bowl with a whisk. Chop the hazelnuts into coarse pieces with a knife or mortar and add to the batter.
Drain the water from the cooked sweet potato, add the pieces to the batter and mash with a fork. Stir everything together well.
Lightly grease 5 cavities of a muffin tin with some oil and fill the cavities completely with the batter. Place the tin in the oven and bake the muffins for 30 minutes.
Tip: make a double batch and freeze the muffins that are left (which is a challenge) per 2 pieces. Warm the frozen muffins in the oven for a few minutes in the morning and you’ll have warm, fragrant sweet potato muffins for breakfast in no time!
Tip 2: a silicone muffin tin ensures that you get the muffins out of the molds well. Do you have a regular muffin tin? First, pour the batter into paper cups.
Source: Culy by culy.nl
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