Gluten-Free Spiced Sweet Potato Muffins

Ok I admit it. Being that it is September, my "Fall Fever" has kicked in. So these sweet potato muffins are pretty perfect, and just scream "Fall". 

With just enough spice and sweetness, these sweet potato muffins do just the trick. Also did I mention they are gluten-free and vegan?

Here's the sweet and simple list of ingredients:

(This recipe made 24 muffins or 2 batches)

2 large sweet potatoes

1 c. Coconut oil; melted (or olive oil) (I did a mix of both) 

1 c. Almond milk

1/2 c. Maple syrup

1/2 c. Apple sauce 

5 tsp. baking soda 

2 tsp. Apple cider vinegar 

4 c. Brown rice flour 

2 tsp. xanthum gum 

1/4 c. Brown sugar

3 tbsp. Chinese 5 Spice 

2 tbsp. cinnamon 

2 tsp. pure  vanilla extract

1/2 tsp. sea salt 

Directions:

First bake sweet potatoes wrapped in foil at 400 degrees for 1 hour.

Mix cooked sweet potatoes with coconut oil, olive oil, almond milk, maple syrup, apple sauce, vinegar and vanilla.

Combine in a separate bowl all dry ingredients. Combine brown rice flour, xanthum gum, baking soda, sea salt, Chinese 5 spice, cinnamon, and brown sugar. 

Gradually add dry ingredients to wet ingredients and mix until smooth.

Scoop into lightly greased muffin pans. Add extra brown sugar and bake for 25 minutes at 400 degrees until lightly browned to a crisp. Add extra maple syrup drizzle when there's 5 minutes left with the bake time. 

Enjoy!

~Crago