SWEET POTATO MUFFINS (OUR FAVE!)

Makes about 12 muffins

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup
1 teaspoon pure vanilla
2 cups gluten free flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 tablespoon of cinnamon 
salt (optional)

1. Preheat oven to 400 degrees. Prick the sweet potato a few times and bake until soft about 50 minutes-1 hour.
2. Peel the sweet potato and discard skin. Mash the potato into a mixing bowl. Whisk the oil, milk, maple syrup, and vanilla in with your potato. In a separate bowl, whisk the flour, baking powder, baking soda, and cinnamon/salt. Fold the dry ingredients in the wet.

I know- the mixture is a bit dry and looks yuck but trust me, when it cooks, it tastes like a cinnamon donut!

Evenly distribute the mixture into muffin tin. Bake for approximately 20-25 minutes. Brush the tops with a little maple syrup  if desired!

Recipe cred Gwyneth Paltrow