These are our all time favorite muffins and the best snack. We always have them in the fridge. It is a recipe from It’s All Good by Gwyneth Paltrow. We alter it a little bit, but the original recipe is amazing also!

GLUTEN FREE     |     DAIRY FREE     |     REFINED SUGAR FREE     |     EGG FREE

Ingredients

1 large sweet potato

1/2 cup oil (grapeseed, avocado, or extra virgin olive oil)

1/2 cup unsweetened dairy free milk (almond, cashew, hemp)

1/2- 3/4 cup maple syrup

1 tsp vanilla extract

2 cups gluten free flour (we usually use King Arthur’s all purpose baking mix)

2 tsp baking powder

2 tsp baking soda

1/2 tbsp Chinese five-spice powder

1/2 tsp fine sea salt

Instructions

1. Preheat the oven to 400 degrees F.
2. Bake the sweet potato (on a piece of tin foil to protect your oven from sweet potato drool) until it is soft – about 1 hour.
3. Let the sweet potato cool.
4. Peel the skin off of the sweet potato and mash it up.
5. Add the oil, dairy free milk, maple syrup, and vanilla.
6. In a separate bowl, combine the flour, baking powder, baking soda, five-spice powder, and salt.
7. Add the dry ingredients to the wet ingredients.
8. Line a muffin tin with paper liners or grease well with oil.
9. Fill the cups with batter, evenly.
10. Bake for 20-25 minutes, test with a toothpick or fork.
11. Cool before serving.

Photo cred: http://www.katybloss.com/2013/04/19/eat-sweet-potato-five-spice-muffins/