Gluten Free Sweet Potato Muffins

Monday, August 11, 2014

Time with mom and homemade sweet potato muffins. #thebest
Sweet Potato & Five Spice Muffins

Adapted from It's All Good

Makes a dozen muffins

1 large sweet potato 
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup pure maple syrup, plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten free flour (plus 1 teaspoon xanthan gum if not included in flour)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt

Preheat oven to 400 degrees. Prick the sweet potato a few times with a paring knife or fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it's completely cool.

Peel the sweet potato, discard the skin, and mash the flesh 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. 

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 toothpick comes out clean, brushing the tops with extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.

Note: delicious with pumpkin butter! Nom.