This is one of our favorite breakfast (or snack) recipes. Pretty much any time I make sweet potatoes for dinner I make extras for these muffins. Its one of the first breakfast recipes I began making when I started cooking at home. Over the years I have made changes to the original recipe and I’ll share my version today. The original recipe can be found here. I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make regular size muffins instead of mini muffins. I normally prefer to use maple syrup or honey as a sweetener but since this recipe only uses 1/3 cup brown sugar I’ve just left that part as is for now.
I had a request from a friend to share some information on the different types of flours and when to use each. This will not be an exhaustive list, just the ones I frequently use.
I want to preface this by saying that I think it’s much more important to just start baking and cooking at home rather than worrying too much over using the “right” or most “healthy” flour. You are making MAJOR improvements to your health just by cooking and baking at home rather than buying packaged foods or eating out. Take a look at the muffins below. I snapped a picture of the ingredients while at the store the other day. Sugar is the FIRST ingredient. That means there is more sugar in these than any other ingredient. I wouldn’t want to send my boys to school having eaten more sugar than anything else that morning. I’ll let you read for yourself the rest of the ingredients. I don’t know about you but I don’t regularly cook with all those chemicals listed. They just aren’t necessary but food companies use them to make cheap food that will last a long time on the shelves.