Recipe Review: We've made these twice now. They are tasty, moist and easy to make.
Cooking time: 25 – 45 minutes Serves: Makes 12
Preheat oven: 200°
- 1 large sweet potato
- 1/2 cup extra virgin olive oil
- 1/2 cup Almond Milk
- 3/4 cups good-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 include xanthan gum, add 1 teaspoon xanthan gum)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 tablespoon Chinese five-spice powder
- 1/2 teaspoon fine sea salt
1. 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.
2. 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.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt.
4. Fold the dry ingredients into the wet ingredients.
5. Line a 12-cup muffin tin with paper liners or use silicone cups and evenly distribute the muffin batter among the cups. Bake for 20 to 25 minutes, or until a toothpick comes out clean, brush the tops with the extra maple syrup during the last 5 minutes of baking.**
6. Let the muffins cool before serving.
I've made these twice now; once using plain gluten-free flour and the other a mix of buckwheat and coconut flours and with the xanthum gum, baking powder and soda combination you can use any gluten-free flour without issue. I have started using this great tip with other recipes that I want to change to gluten free.
* I always wash and scrub the skin first with a vegetable brush before pricking with a fork.
**First time I made them I remembered the maple syrup brush but the second time I forgot. To be honest I almost wouldn't have noticed any difference other than I knew I hadn't done it.