Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft, about 1 hour. Set the sweet potato aside until it’s completely cooled.

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, Chinese 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 batter among the cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Brush the tops with the extra maple syrup during the last 5 minutes of baking.

Let the muffins cool before serving.

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  • 1.0 large sweet potato
  • 1/2c extra virgin olive oil
  • 1/2c unsweetened almond milk
  • 3/4c maple syrup, plus 2 extra tbsp for brushing muffin
  • 1.0tsp vanilla extract
  • 2.0c gluten-free flour
  • 2.0tsp baking powder
  • 2.0tsp baking soda
  • 1.0Tbsp RawSpiceBar’s Chinese Five Spice Powder
  • Kosher salt, to taste