Allergy Mums / Support for families with allergies

publication date: Sep 9, 2014

Gluten Free, Vegan Sweet Potato Muffins

Gluten Free, Vegan Sweet Potato Muffins

I have to admit we are a bit 'sweet potato' mad in our house. They are always part of Sunday Roast, and now they are entering our baked section as well. Gluten free, and vegan too. Soft on the inside, with a sweet crumble on top. Just fab!

With all gluten free baking you must add Xanthan Gum or it will be crumbly. Also remember that Gluten Free baked goods have a shorter shelf life than 'wheat' ones, so we freeze a portion of each bake as we can't get through a dozen muffins in 3 to 4 days.


Preheat oven to 170°C or 350°F

Grab your muffin tin and put the liners in so you are ready to go!

1 1/2 cups Dove Farm Self Raising Gluten Free Flour

1/2 cup coconut flour

1/2 tsp gluten free baking powder

1/2 tsp baking soda

1/2 tsp Xanthan Gum

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

3/4 cup caster sugar

1/3 cup melted dairy free margarine (Pure)

1 tsp apple cider vinegar

1/2 tsp vanilla

1 cup non dairy milk - Rice Dream, Coconut Milk or Soya if you can tolerate it


1/4 cup non dairy margarine (Pure)

1/2 cup gluten free oats

1/4 cup dark brown sugar


In a large bowl mix together the flours, sugar, baking powder, baking soda, salt and Xanthan Gum. Add in the flavourings - cinnamon, ginger, nutmeg and give it all a good stir. Add in the melted margarine, vanilla and apple cider vinegar. Stir again. Now slowly add in the milk (1/4 cup at a time) - mixing as you go. 

The batter will be quite thick, perfect for using an ice-cream scoop to put in the muffin tins.

Make the topping by mixing the three ingredients together to make a crumble. Add cinnamon if you like.

Fill each muffin tin 3/4 full and sprinkle the entire top of the muffin with the crumble mixture.

Bake in the middle of the oven for 15-17 minutes or until a toothpick comes out clean.

Cool in the tin for 10 minutes, then on a wire rack.

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