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Sweet-potato & five-spice muffins

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Recipe Ingredients

  • 1 large sweet potato
  • 120ml extra-virgin olive oil
  • 120ml unsweetened almond milk or rice milk
  • 180ml good-quality maple syrup or xylitol, plus another 2 extra tablespoons for brushing the muffins
  • 1 tsp vanilla extract
  • 300g gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 11⁄2 tbsp Chinese five-spice powder
  • 1⁄2 tsp fine sea salt

Recipe Directions

1. Preheat oven to 200°C. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance) – about 1 hour. Set the sweet potato aside until it’s completely cool.

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

3. Whisk the olive oil, almond milk, maple syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.

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

5. Bake at 200°C for 20 to 25 minutes or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last 5 minutes of baking.

6. Let the muffins cool before serving.


TIP: Xanthan gum is a substance produced by bacterial fermentation and is commonly used in gluten-free cooking to bind, thicken and emulsify; it helps give dough a sticky consistency.

Each Serving:

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