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This is a recipe from Gwyneth Paltrow's, It's All Good Cookbook, and it is a winner. Gluten free, dairy free, and refined sugar free, these muffins are super delicious and easy to make. Perfect pairing for a warm Chai Latte on those cold winter days.
Preheat oven to 400 degrees.
Prick the sweet potato a few times and bake for 1 hr or until soft. Set aside to cool. Peel and discard the skin.
Mash the sweet potato in a large bowl and then add the olive oil, almond milk, maple syrup, and vanilla.
Whisk to combine.
In a separate bowl, pour the flour, baking powder, baking soda, five spice powder and sea salt. Whisk to combine.
Gently fold the dry ingredients into the wet ingredients.
Once the batter is combined, scoop it evenly into a muffin tin lined with paper liners. The recipe will make 12 muffins.
Bake for 20 minutes. Remove from the oven and brush the tops with maple syrup. Place the muffins back in the oven for 2-3 minutes and then remove.