Sweet Potato and Five Spice Muffins
- 1 large sweet potato
- 1/2 C extra virgin olive oil
- 1/2 C unsweetened almond milk
- 3/4 C good quality maple syrup
- 1 tsp pure vanilla extract
- 2 C gluten free flour
- 2 tsp baking powder
- 2 teaspoons baking soda
- 1 1/2 tsp Chinese five spice powder
- 1/2 tsp sea salt
Preheat oven to 400ºF. Prick the sweet potato a few times and bake for 1 hr or until soft. Set aside to cool. Peel and discard the skin. Mash the sweet potato in a large bowl and then add the olive oil, almond milk, maple syrup, and vanilla. Whisk to combine.
In a separate bowl, pour the flour, baking powder, baking soda, five-spice powder, and sea salt. Whisk to combine. Gently fold the dry ingredients into the wet ingredients. Once the batter is combined, scoop it evenly into a muffin tin lined with paper liners. The recipe will make 12 muffins. Bake for 20 minutes.
Remove from the oven and brush the tops with maple syrup. Place the muffins back in the oven for 2-3 minutes and then remove. Let them cool before serving.