There are few things that fill me with more joy than a delicious gluten-free baked good! These muffins are more dense and less sweet than your standard all purpose flour breakfast muffin. The perfect combination of sweet potato and olive oil keep these beauties moist!
I always default to roasting my sweet potatoes in the oven versus microwave. I find the microwave tends to steal the moisture.
- 1 large sweet potato
- 1/2 cup extra virgin olive oil
- 1/2 cup unsweetened almond milk (I use Califia! I find Kroger and Publix tend to be cheapest)
- 3/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups gluten-free flour (I Use Bob's Red Mill which already includes Xantham gum)
- 2 teaspoons aluminum free baking powder (regular will also do fine)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon fine sea salt (plus extra for sweet potato rubbing)
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
Preheat oven to 400 degrees. Prick sweet potato with fork about ten times. Rub with olive oil and the extra sea salt. Wrap in aluminum foil and place on baking sheet. Bake 1 hour or until soft.
Spray 12 cup muffin tin with cooking spray (or fill with paper liners) and set aside.
Once cooled, peel sweet potato and mash with fork or use the paddle attachment of your standing mixer to blend. Blend or hand whisk the olive oil, almond milk, maple syrup and vanilla into the mashed sweet potato.
In a separate bowl, whisk together the dry ingredients- flour, baking powder, baking soda, cinnamon, salt, allspice, cloves and black pepper. Combine the dry ingredients into the sweet potato mixture.
Fill muffin tin with batter and place in the oven for 20-25 minutes. Check your muffins for doneness with a sharp knife or toothpick. If it comes out clean, your muffins are ready! Cool on rack for five minutes and serve with a drizzle honey and a sprinkle of sea salt flakes!