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.
Ingredients
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)
Directions
- 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.
- In mixing bowl, mash potato and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, five spice powder, and salt. Fold dry ingredients into the wet ingredients.
- Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
- Bake for 20 to 25 minutes, brushing the tops with the extra maple syrup during the last five minutes of baking. Serve and enjoy!
