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1 hour 25 minutes
1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup almond Milk
2 tablespoons rice malt syrup
1 teaspoon pure vanilla extract
2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoonsbaking soda
1 1/2 tablespoon Chinese five-spice powder
1/2 teaspoon fine sea salt
Preheat the oven to 200°C / 400°F. Prick the sweet potato a few times with a paring knife or a 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, 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. Let the muffins cool before serving.
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