Lately, I’ve been making several recipes out of Gwyneth Paltrow’s Cookbook It’s All Good, and came across these muffins  this past weekend. We eat a lot of sweet potatoes with dinner, but I’ve never thought about baking them into a muffin. They are absolutely delicious and extremely moist as you can imagine. Several of the ingredients I altered to suit our tastes like the milk, I used regular milk(London has a tree nut allergy), and I only put 1 TBSP of the Chinese-five spice powder. I have this powder on hand already because I cook a lot of Asian dishes, but if you’ve never had the powder before it can be a little overwhelming at first and has a strong taste so I cut it back a bit. The muffins still came out incredible and London loved them so the ingredients worked well. If you have a sweet potato lying around give these a try.

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk ( I USED REGULAR MILK)
3/4 cup good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten-free flour
2 teaspoons baking powder2 teaspoons baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt

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 its completely cool.

Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, 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.

Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.

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.

Adapted from It’s All Good