Guess what, foodie friends? It’s Gouramanda’s 2 year blogiversiary! (Ok, actually it was yesterday, but who’s counting??) I was thinking of celebrating with an over-the-top, homemade, triple layer yellow cake with chocolate buttercream frosting and colorful sprinkles, but you know, I just felt like making muffins instead. And I’m so glad I wasn’t in the overacheiving mood today, because these muffins in particular are freakin’ delicious, unbelievably easy to make, AND they’re vegan/super healthy. What what. Yeah, I’m not sure I’d be able to veganize the aforementioned cake (though I bet it’s
too much work totally feasible.) Also, I have an unjustifiable fear of cake-baking (they put it in a box for a reason, people!) and don’t feel in the mood to conquer that particular fear today. It’s just one of those days, y’all! Anyhow, I hope you enjoy these muffins as much as we do around here! Buen provecho. Keep it simple. Namaste.
- 2 small sweet potatoes
- ½ cup coconut or olive oil
- ½ cup unsweetened (vanilla or regular) almond milk
- ¾ cup maple syrup
- 1 teaspoon vanilla
- 2 cups flour (whole wheat or gluten free)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1½ Tablespoons Chinese Five Spice
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- ½ cup pistachios
- Preheat oven to 400 degrees. Bake sweet potatoes for about an hour. Set aside and let cool.
- Peel sweet potatoes, discard skin, and mash the flesh in a large mixing bowl with a fork.
- Whisk in oil, almond milk, maple syrup, and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, chinese five spice, cinnamon, and salt.
- Fold dry ingredients into wet. Spray or line a 12 muffin tin and evenly distribute muffin batter.
- Top with pistachios and bake 20-25 minutes.