Fall Recipes: Sweet Potato Muffins

Fall Recipes: Sweet Potato Muffins

I know after Telluride Film Fest we’re all a little star-powered out, but Gwyneth Paltrow’s sweet potato muffins are a must for your fall repertoire. First a confession: I’m not usually a fan of gluten-free baking. Ok, another confession: I’m also not a fan of “sneaking” vegetables into baked goods. A cake is a cake. It’s not a secret mission for vegetable domination. But, as we’ve now officially entered the back-to-school morning madness season, these muffins are a great option for cramming goodness into your little ones before you usher them out the door and breath a big sigh of relief. You’ve given them something as least as great as a goodbye kiss to start their day.

Gwyneth Paltrow's  Sweet Potato Muffins From It's All Good by Gwyneth Paltrow and Julia Turshen

Gwyneth Paltrow’s Sweet Potato Muffins
From It’s All Good by Gwyneth Paltrow and Julia Turshen

Popsugar Health and Fitness  reveals the secret to….

Gwyneth’s Sweet Potato 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 or xylitol, plus 2 extra tablespoons for brushing
1 tsp pure vanilla extract
2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
2 tsp baking powder
2 tsp baking soda
1 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt


Preheat the oven to 200ºC. 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.

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 or xylitol, 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 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking. Let the muffins cool before serving.




1 Comment
  • Painting girl
    Posted at 09:53h, 04 October

    Wow! I’d never have thought that you could make muffins from sweet potatoes, but I guess I should have guessed — muffins ARE sweet!