Gwyneth Paltrow has always been one of my favorite celebrities. I admire her stance on healthy, organic eating and have been a follower of her online magazine, goop, since its release in 2008. So naturally when her second cookbook, It’s All Good, came out in April , I got it immediately. Sadly, my schedule hadn’t allowed me time to make anything from it, but thanks to the long weekend, I was able to fit in a little Fall baking and put It’s All Good to use. I followed her recipe for Sweet Potato + Five Spice Muffins and was surprised at how well they turned out, considering they are completely vegan and contain no sugar. The maple syrup was a comparable substitute for sugar and the sweet potato added a nice moistness to the muffins. My boyfriend said he couldn’t even taste a difference. Since the start of my wellness program at work, I’ve been trying to incorporate healthier recipes, so it’s nice to know there are healthy alternatives (that actually taste good) to some of my favorite foods. I will definitely make these again, possibly for a Fall Sunday brunch.
Sweet Potato + Five Spice Muffins from It’s All Good
Makes 12 muffins
1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup good-quality maple syrup plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten-free flour (if the flour doesn’t include xantham gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt
Preheat the oven to 400 degrees. Prick the sweet potato a few times with a pairing knife or a fork. Bake until soft (when a pairing knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. 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 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 for 20-25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking. Let the muffins cool before serving.