Vegan Gluten Superfood Muffins (Print Version)
# Ingredients:
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240 g boiled and blended purple sweet potato with 60 ml dairy-free milk until smooth and creamy
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180 g gluten-free oat flour
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30 g arrowroot powder (substitute with tapioca or corn starch if desired)
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120 ml pure maple syrup
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5 g baking powder
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2 g ground cinnamon
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10 ml vanilla extract
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120 g unsweetened dairy-free yogurt
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2 tablespoons Bob’s Red Mill egg replacer, mixed with 60 ml water
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150 g fresh blueberries, lightly dusted with arrowroot powder
# Instructions:
01 -
Preheat oven to 175°C. Line a muffin tin with parchment liners or lightly grease each cup.
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In a large mixing bowl, combine the blended purple sweet potato, gluten-free oat flour, arrowroot powder, maple syrup, baking powder, cinnamon, vanilla extract, dairy-free yogurt, and prepared egg replacer. Stir until a uniform batter forms.
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Gently fold in the coated blueberries, ensuring even distribution throughout the batter.
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Divide the batter evenly among the prepared muffin cups, filling each to the top. Optionally, place a few extra blueberries on top of each portion.
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Place the tin in the preheated oven and bake for approximately 28 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the tin for several minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
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Blending the purple sweet potato with dairy-free milk creates a smoother and creamier muffin texture.