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These yummy muffins are a hit with my kids and are very ‘warm’ tasting.  I have made them with gluten free flour for friends and they turned out well too.  These go well in a lunchbox or for a breakfast or supper treat with some milk.


2 cups flour

2 tsp baking powder and 2 tsp bi carb soda

1 big sweet potato

1/2 cup of almond milk (or another milk will be ok)

1/2 cup olive oil

3/4 cup maple syrup

1 tsp vanilla

1-2 tablespoons chinese 5 spice

pinch salt


Bake the sweet potato until soft in a hot oven (about 200C) – this will take about an hour (prick the potato with a fork first)

When it is cool peel with a peeler and mash with a fork.  Then mix in the wet ingredients.

Mix the dry ingredients in another bowl and then fold into the potato mix

Put into muffin papers and bake at 200C for about 20 mins. You can brush the tops with some maple syrup for the last 5 mins which makes them super caremelly.

Enjoy x