These Chinese five-spice muffins are the perfect mix of ingredients and flavors - super tasty and one of our favorite breakfast snacks. Recipe inspired by Gwyneth Paltrow's cookbook, It's All Good
Ingredients
- 1 large sweet potato
- ½ cup extra virgin olive oil
- ½ cup unsweetened almond milk
- ¾ cup maple syrup - plus 2 extra tablespoons for brushing
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1½ tablespoons Chinese five-spice powder
- ½ teaspoon kosher salt
- pumpkin seeds - to top (optional)
Instructions
Bake the sweet potato
- Preheat the oven to 400F.
- Prick the sweet potato a few times with a paring knife or 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.
Make the batter
- 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, 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.
Bake the muffins
- Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
- Sprinkle the tops with pumpkin seeds.
- Bake at 400F for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with extra maple syrup during the last 5 minutes of baking.
- Let the muffins cool before serving.