Gluten-Free Purple Yam and Beet Muffins
Gluten-Free Purple Yam
& Beet Muffins
Smooth, nourishing, and naturally wholesome, this comforting gluten-free porridge combines Purple Yam Flour with creamy coconut milk for a delicious breakfast or healthy snack. Perfect served warm with pure Kithul Jaggery.
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
12 Minutes
Servings
12 Muffins
THE LEDGER
Ingredients
5 ingredients
Porridge Ingredients
Gluten-Free Purple Yam & Beet Mix
W
275g
Melted butter
120g
Large eggs
3
Vanilla extract
1 tsp
Buttermilk
¼ cup + 2 tbsp
W
marks a Wellnesscultz ingredient
METHOD
Blend, Bake, Enjoy
0 of 6 steps
1
Preheat & Prepare
Preheat the oven to 175°C for 10 minutes and line a muffin tray with 12 cupcake liners. Sieve the Purple Yam & Beet Mix to remove any lumps for a smooth batter.
(10 mins)
2
Mix Wet Ingredients
In a large bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until the mixture is smooth and well combined.
(3 mins)
3
Prepare the Batter
Gradually add the wet mixture to the flour mix and whisk gently until a smooth, lump-free batter forms. Avoid overmixing to keep the muffins light and fluffy.
(4 mins)
4
Fill the Muffin Liners
Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full. Gently tap the tray on the counter to remove any trapped air bubbles.
(3 mins)
5
Bake
Place the tray on the center oven rack and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
(12–15 mins)
6
Cool & Serve
Allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
(5 mins)
SPECIAL NOTE
If the batter feels too thick, gradually add a little more milk until it reaches a smooth, scoopable consistency. Baking times may vary depending on your oven, so begin checking for doneness after 12 minutes using the toothpick test.