Gluten-Free Vegan Purple Sweet Potato Ube Muffins

A halved gluten-free vegan purple sweet potato ube muffin

Gluten-Free Vegan Purple Sweet Potato Ube Muffins

These Gluten-Free Vegan Purple Sweet Potato Ube Muffins are beautifully coloured, fragrant and perfectly moist! They're easy to make and refined sugar free too.

Course Breakfast, Dessert

Cuisine Japanese

Keyword gluten-free sweet potato muffins, purple sweet potato muffins, ube muffins, vegan sweet potato muffins

Prep Time 30

Cook Time 20

Total Time 50

Servings muffins

Calories 203kcal

Author Rhian Williams

Ingredients

250 g (8.8 oz) raw purple sweet potatoes (ube) (about 1 medium-sized sweet potato)
150 ml (⅔ cup) unsweetened almond milk (or any other plant-based milk)
60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
1 teaspoon (1 teaspoon) apple cider vinegar * (ensure gluten-free if necessary)
Pinch (Pinch) salt
150 g (1 ¼ cup) ground almonds (almond meal) **
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
4 teaspoons (4 teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Cook the purple sweet potatoes by boiling, steaming or roasting them until very soft and tender.
Discard any skins, and place in a food processor or blender, with the milk.
Blend until completely smooth - you might have to mix it around a few times.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the blended sweet potato mixture to the same bowl along with the maple syrup, vinegar, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Notes

*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.

**You can alternatively use almond flour.

Nutrition