One of the most made recipe's from my favourite cookbook, It's All Good. And it really is all good. These [vegan & gluten free] muffins are a great fall treat to enjoy with a warm cup of tea or as a snack post-workout. Betcha can't eat just one!
1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup hight-quality maple syrup or xylitol (plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten-free flour (if the flour doesn't have anthem gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoons Chineses five-spice
1/2 teaspoon fine sea salt
Preheat the oven to 400 degrees (F). Prick the sweet potato a few times with a paring knife or fork. Bake until soft, about an hour (full disclosure, I'm super impatient and cut the sweet potato into smaller chunks, wrap them each in tin foil and then bake them or 45 minutes to speed up the process). Set the sweet potato aside until it's cooled off a bit.
Peel the sweet potato, discard the skin, and mash the potato in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup (or xylitol), and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking soda, baking powder, five-spice, and salt. Fold the dry ingredients into the sweet potato mixture.
Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
Bake for 20-25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.