Hi Friends!

Today, I’m excited to share with you a simple and decadent recipe I just tried out for the first time. From Gwyneth Paltrows’ incredible cookbook, It’s All Good, I present to you…. Sweet potato and five spice muffins. They are rich in flavor and will give your home the aroma of a bakery in the peak of fall! Gluten free, dairy free, refined sugar free… these will no doubt be on repeat in my kitchen!

  • 1 large sweet potato
  • 1/2 cup extra virgin olive oil OR avocado oil
  • 1/2 cup unsweetened almond milk
  • 3/4 cup organic pure maple syrup + 2 tbsp for brushing muffins (post-bake)
  • 1 tsp vanilla extract
  • 2 cups gluten free flour (if flour doesn’t have xanthan gum, add 1 tsp)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tbsp Chinese five-spice powder
  • 1/2 tsp fine sea salt
  1. Preheat oven to 400*. Poke sweet potato with fork, bake until soft (around 1 hr). Set aside until completely cooled.
  2. Peel sweet potato, discard skin and mash flesh into bowl with fork.
  3. Whisk in oil, almond milk, maple syrup and vanilla into potato mash.
  4. In a separate bowl, combine flour, baking soda, baking powder, five-spice powder and salt.
  5. Fold dry ingredients into wet ingredients.
  6. Line large 12- cup muffin tin and evenly distribute batter.
  7. Bake for 20-25 minutes, or until toothpick comes out clean. Let muffins cool, brush with maple syrup.
  8. Enjoy!


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