Chinese Five Spice Sweet Potato Muffins

Recipe inspired by Gwyneth Paltrow's cookbook, It's All Good

These Chinese five spice muffins are the perfect mix of ingredients and flavors - super tasty and one of our favorite breakfast snacks.  


1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup, plus 2 extra tablespoons for brushing
1 tsp pure vanilla extract
2 cups gluten-free flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tablespoons RawSpiceBar's Chinese five spice powder
1/2 teaspoon Kosher sea salt
Pumpkin seeds, to top (optional)


  1. Preheat the oven to 375ºF. Once hot, prick the sweet potato and bake until soft, about 1 hour. Let cool then peel and discard skin. 
  2. In mixing bowl, mash potato and vanilla. 
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, five spice powder, and salt. Fold dry ingredients into the wet ingredients.
  4. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
  5. Bake for 20 to 25 minutes, brushing the tops with the extra maple syrup during the last five minutes of baking. Serve and enjoy!

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