These nourishing Thermomix Sweet Potato and Five Spice Muffins are gluten, dairy and refined sugar free. The original recipe is from Gwyneth Paltrow’s cookbook It’s All Good. I’ve converted it for the Thermomix and am really pleased with the results!
This is a wonderful recipe for lazy weekends when there’s no rush to do anything. It’s also a great way to use up any leftover sweet potatoes from lunch or dinner.
On my last visit to the local library, I borrowed two of Gwyneth Paltrow’s books: It’s All Easy and It’s All Good. I don’t always agree with her views on nutrition but some of her recipes look quite tasty as long as you can track down the ingredients and they’re not too expensive.
I wouldn’t normally think about adding any kind of vegetable when baking but these taste quite good and you wouldn’t think there was sweet potato in there.
A few years ago I made some Sweet Potato Brownies by Deliciously Ella. I have to confess they didn’t taste particularly appealing and were really stodgy. She’s since brought out an improved version of the recipe so they might turn out better.
I love using cafe style muffin cases but they’re pretty expensive in the shops for what they are. Here’s a really easy way to make them out of baking paper:-
How to make your own Cafe Style Muffin Cases out of Baking Paper (makes 12)
- Get a ruler and cut out 12cm x 12cm squares of baking paper until you have 12.
- Spray a muffin tin with oil and spray each piece of paper on one side with oil so that they stick.
- Place 1 piece of paper into one muffin cup (oil side down), pressing firmly with your fingers along the creases – this can be a bit fiddly and requires a little patience to make them stick!
- Scoop the batter into the cases and bake as normal. A great way to do this is with an ice cream scoop.
These muffins taste delicious warm from the oven and are even better with a cafe latte or cappuccino.
I would love to hear what your favourite vegetable is to bake with – leave a comment in the comments section below!
Some More Recipes You Might Like
- 500g raw sweet potato, peeled and roughly cut into 2cm cubes (or 320g cooked sweet potato)
- 100g extra virgin olive oil (125ml)
- 110g unsweetened almond milk, or milk of choice (125ml)
- 220g maple syrup, plus extra for brushing over the muffins
- 1 teaspoon vanilla extract
- 270g gluten free plain flour (if the flour doesn't include xanthan gum, add one teaspoon)
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- 1 ½ tablespoons Chinese 5 spice powder
- 1/4 teaspoon sea salt
- Preheat the oven to 180C fan forced/200C and line a baking tray with baking paper.
- Peel and chop the sweet potato into 2cm cubes and bake them in the oven for 30-40 minutes until soft. Set aside to cool completely.
- Once cooled, add the sweet potatoes to the TM bowl and mix 10 sec/speed 4 to mash them up. Add the olive oil, almond milk, maple syrup and vanilla extract to the potato mash and mix 10 sec/speed 5. Scrape down the bowl and mix again for 10 sec/speed 5.
- Add the flour, baking powder, bicarb soda, Chinese five spice and salt and mix 5 sec/reverse/speed 5. It's best not to over mix so if not fully incorporated, fold gently with a spatula until a nice thick batter forms and you can't see any flour remaining.
- Scoop out the mixture and evenly distribute into the 12 cases. I like to do this with an icecream scoop.
- Bake in the oven for 20-25 minutes on 180°C fan forced. Timing will depend on your oven and how big the muffins are. Mine were quite big so took just over 25 minutes. They are ready when a tooth pick comes out clean.
- Serve warm from the oven. Any leftovers can be stored in an airtight container for up to three days.
For how to make your own muffin cases, see tips in recipe post.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 194mgCarbohydrates: 45gFiber: 2gSugar: 16gProtein: 4g