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Sweet Potato and Spice Muffin
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1.7 hours
6 servings
Adjust servings
Yields 12 muffins
dairy-free
gluten-free
(?)
Has gluten from:
baking powder
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
maple syrup
gluten-free all-purpose flour
baking powder
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sugar as 79.4% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.1% of RDA
• Calories: 54.5% of RDA
• Carbs: 27.9% of RDA
• Fat (total lipid): 30.8% of RDA
• Fiber: 37.0% of RDA
• Fructose: 1.0% of RDA
• Protein: 3.1% of RDA
• Sodium: 47.8% of RDA
• Sugar: 79.4% of RDA
• Vitamin A (IU): 75.7% of RDA
• Vitamin B6: 2.5% of RDA
• Vitamin C: 1.0% of RDA
• Iron: 3.6% of RDA
• Magnesium: 7.0% of RDA
• Manganese: 46.1% of RDA
• Niacin: 1.4% of RDA
• Potassium: 10.4% of RDA
• Zinc: 5.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
76.8
g
Calories
1091
 
Fiber
10.3
g
Iron
0.684
mg
Protein
3.48
g
Sodium
645
mg
Sugars
24.8
g
Fat (total lipid)
18.8
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
 
1/2
cups
+
-
 
 
1/2
cups
+
-
 
 
3/4
cups
+
-
 
 
1
tsp
+
-
 
 
2
cups
+
-
 
 
2
tsp
+
-
 
 
2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1 1/2
tbsp
+
-
 
 
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Recipe Short Name:
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INGREDIENTS FOR: CHINESE FIVE SPICE POWDER
Amount
Measure
Ingredient
 
1
tsp
 
1
tsp
 
1
tsp
ground.
 
1
tsp
ground.
 
1
tsp
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
PREPARING THE SWEET POTATO
1.
Preheat oven to 400 F.
2.
Prick the sweet potato a few times with a fork or pairing knife and place on a baking sheet or in a baking dish.
3.
Bake the potato until soft or when a pairing knife can cut through with no resistance. This takes ~1 hour.
4.
Set the sweet potato aside and let it cool completely. Leave oven on but reduce to 350 F.
PREPARING THE BATTER
5.
Peel the sweet potato once it is cool and discard the skin.
6.
Mash the potato flesh in a mixing bowl with a fork. Whisk in the olive oil, almond milk, maple syrup, and vanilla into the sweet potato.
7.
In a separate bowl, whisk together the flour, baking powder, baking soda, Chinese five spice powder, and salt.
8.
Fold the dry ingredients into the wet ingredients.
BAKING THE MUFFINS
9.
Line a 12-cup muffin tin with liners and evenly distribute the batter among the cups.
10.
Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
11.
OPTIONAL: You can brush the tops with extra maple syrup during the last 5 minutes for an added sweetness if desired.
12.
Let the muffins cool on a wire rack before serving.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
If the gluten-free flour does not contain xanthan gum, add 1 teaspoon
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1091
Protein 3.48 g
Carbohydrates 76.8 g
Iron 0.68 mg
Fiber 10.3 g
Calcium 20.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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