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Sweet Potato + Five Spice Muffins

Recipe - Sweet Potato and Five Spice Muffin
Photo by: It’s All Good by Gwyneth Paltrow, Grand Central Publishing
  • makes 12 muffins servings
  • Total -
Recipe - Sweet Potato and Five Spice Muffin
Photo by: It’s All Good by Gwyneth Paltrow, Grand Central Publishing

These muffins will be loved by everyone. The sweet potato and 5 spice compliments each other so well.  

Servings: makes 12 muffins

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Ingredients

  • 1 large sweet potato.
  • 1/2 cup extra virgin olive oil.
  • 1/2 cup Almond Milk.
  • 2 tablespoons rice malt syrup.
  • 1 teaspoon pure vanilla extract.
  • 2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon).
  • 2 teaspoons baking powder.
  • 2 teaspoons baking soda.
  • 1 1/2 tablespoon Chinese five-spice powder.
  • 1/2 teaspoon fine sea salt.

Directions

1. Preheat the oven to 200°C / 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. Set the sweet potato aside until it’s completely cool.

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, syrup and vanilla into the sweet potato. In a separate bowl, whisk 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. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.


Note

If you'd like to have a go at making your own Almond Milk, you can find our recipe here.

These muffins will be loved by everyone. The sweet potato and 5 spice compliments each other so well.

Ingredients

  • 1 large sweet potato.
  • 1/2 cup extra virgin olive oil.
  • 1/2 cup Almond Milk.
  • 2 tablespoons rice malt syrup.
  • 1 teaspoon pure vanilla extract.
  • 2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon).
  • 2 teaspoons baking powder.
  • 2 teaspoons baking soda.
  • 1 1/2 tablespoon Chinese five-spice powder.
  • 1/2 teaspoon fine sea salt.
From book
It's All Good, by Gwyneth Paltrow

Directions

1. Preheat the oven to 200°C / 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. Set the sweet potato aside until it’s completely cool.

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, syrup and vanilla into the sweet potato. In a separate bowl, whisk 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. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.

Note

If you'd like to have a go at making your own Almond Milk, you can find our recipe here.