Light, fluffy, gluten-free muffins

five spice muffins

Gluten-free baking is a pain and I don’t do it very much. It’s just too hard to get right and there are too many opportunities to screw it up. ¬†(Never, ever just sub in gluten-free flour. It will not work.)

These muffins, though. They came from a cookbook I trust, so I gave them a shot. And they are delicious and light and fluffy and amazing. Yum.

Sweet Potato + Five Spice Muffins
(summarized¬†from It’s All Good)

1 large sweet potato
1/2c extra-virgin olive oil
1/2c milk (almond milk if you’re avoiding dairy)
3/4c good quality maple syrup
1t vanilla extract
2c gluten-free flour
1t xanthan gum (if the flour doesn’t already include it)
2t baking powder
2t baking soda
1.5T Chinese five-spice powder
1/2t salt

  1. Preheat oven to 400F. Poke holes in the sweet potato, then bake it for an hour, until soft. Set aside till it’s cool.
  2. Peel the sweet potato and mash the flesh in mixing bowl. Whisk olive oil, milk, maple syrup, and vanilla into sweet potato. In separate bowl mix remaining ingredients. Fold the dry ingredients into the wet.
  3. Line muffin tin with paper liners, distribute batter evenly.
  4. Bake 20-25 minutes, brushing top with extra maple syrup in last 5 minutes (I usually skip this). Let cool before serving.