Healthy Breakfast Recipe: Glutton Free Sweet Potato Five Spice Muffins

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One of my favorite recipes from Gwyneth Paltrow’s It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, these flavorful and nutritious muffins are surprisingly easy to make.

The combination of sweet potato and Chinese Five-Spice Powder gives the muffins a unique flavor.

A healthy option for breakfast, a mid day snack or even desert.

Print Recipe

Healthy Breakfast Recipe: Glutton Free Sweet Potato + Five Spice Muffins

Gluten-free baking is not for the faint of heart. At first as we tested this recipe, we produced heavy or bizarrely textured muffins, but we finally hit the nail on the head with the perfect mix of ingredients. These muffins are super-tasty and are always a smashing success in my house. — Gwyneth Paltrow, It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great

Course

Breakfast

Keyword

baking, breakfast, gluten free, muffins, vegan, vegan recipe

Prep Time

25 minutes

Cook Time

90 minutes

Passive Time

45 minutes

Servings

muffins

Ingredients

• 1 large sweet potato (cooked)
• 1/2 cup extra virgin olive oil
• 1 cup unsweetened almond milk
• 1/4 cup maple syrup or xlitol plus 2 tbsp for brushing the muffins
• 1 tsp pure vanilla extract
• 2 cups gluten-free flour add 1 tsp of xantham gum if not included
• 2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tbsp Chinese Five-Spice Powder
• 1/2 tsp fine sea salt

Course Breakfast Keyword baking, breakfast, gluten free, muffins, vegan, vegan recipe Prep Time 25 minutes Cook Time 90 minutes Passive Time 45 minutes Servings muffins Ingredients 1 large sweet potato (cooked) 1/2 cup extra virgin olive oil 1 cup unsweetened almond milk 1/4 cup maple syrup or xlitol plus 2 tbsp for brushing the muffins 1 tsp pure vanilla extract 2 cups gluten-free flour add 1 tsp of xantham gum if not included 2 tsp baking powder 2 tsp baking soda 1 1/2 tbsp Chinese Five-Spice Powder 1/2 tsp fine sea salt

Instructions

1. Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour.
2. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil , almond milk, maple syrup or xylitol, and vanilla into the sweet potato. In a separate bowl, wish together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
3. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
4. Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.