Tuesday, April 30, 2013

Gwyneth Paltrow's Sweet Potato + Five Spice Muffins

By now you have heard, bought or seen Gwyneth Paltrow's new cookbook, It's All Good. I sat in Barnes & Noble Friday afternoon flipping through the pages while sipping a latte before finally caving in and purchasing the book. The recipes in this book use no sugar, white flour or dairy with the exception of yogurt, kefir and goat's milk. A challenge unto itself, but Gwyneth and her co-author, Julia Turshen manage to create tasty whole food recipes that have the added bonus of being good for you!

It's All Good is a great cookbook for anyone with food sensitivities and allergies.

Since I love any kind of muffin for their cakey texture and grab-and-go portability, especially during the morning rush, this recipe appealed to me. If you've never used Chinese five-spice powder, this is a great recipe to start with. As soon as I started mixing the batter I could smell the familiar smell of liquorice in the anise and it was heavenly!

The flavor of these muffin's can't be beat! Incredibly moist with just the right amount of sweetness followed by a hint of spice. Perfect with a steaming mug of tea! I will be making these again for sure!

On to the recipe!

I have adapted the recipe from the book by using organic canned sweet potato puree in place of a baked sweet potato and enriched unbleached flour in place of gluten free flour.

Printable Recipe


Makes a dozen muffins

1 large sweet potato or 1 can puree
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups enriched unbleached flour (if using gluten free flour that doesn't contain xanthan gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon sea salt

If using a baked sweet potato, peel, discard the skin and mash the flesh in a mixing bowl with a fork. I used 1 can of organic sweet potato puree for this recipe.
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 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 20-25 minutes, or until tooth pick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.

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  1. These look and sound AMAZING! I've been wanting to try some of Gwyneth Paltrow's recipes too, and have sat at Barnes&Noble lots of times flipping through her last cookbook! :) These sound really good, I'll have to try these out sometime!! Thanks for sharing! :)

    1. Maria, They are delicious! The maple syrup sweetens them perfectly. You won't miss the sugar! Thanks for stopping by!

  2. OMG can't wait to try these! I love anything made with sweet potatoes and I just bought some today. Now I know what to do with them! Thank you for posting this,

  3. These look great! Thanks for sharing the recipe!

  4. yummmmmm

    I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!



    1. Thanks Cathy! I'm always up for a party!

  5. Do you think Oat or Almond flour will work well in this recipe?


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