- 1 large sweet potato
- 120ml extra-virgin olive oil
- 120ml unsweetened almond milk or rice milk
- 180ml good-quality maple syrup or xylitol, plus another 2 extra tablespoons for brushing the muffins
- 1 tsp vanilla extract
- 300g gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 11⁄2 tbsp Chinese five-spice powder
- 1⁄2 tsp fine sea salt
1. Preheat oven to 200°C. 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.
2. Peel the sweet potato, discard the skin and mash the flesh with a fork in a mixing bowl.
3. Whisk the olive oil, almond milk, maple syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
4. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
5. Bake at 200°C for 20 to 25 minutes or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking.
6. Let the muffins cool before serving.
TIP: Xanthan gum is a substance produced by bacterial fermentation and is commonly used in gluten-free cooking to bind, thicken and emulsify; it helps give dough a sticky consistency.