Name: Chocolate Beet Muffins
Prep time: 9 min
Cook time: 22 min
Total time: 32 min
Yield: 12 servings
Ingredients: 225 g whole-grain spelt flour ((1.5 cups)); 50 g cocoa powder ((0.5 cup)); 80 g coconut sugar ((0.5 cup)); 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp vanilla powder (* To use vanilla extract, use one teaspoon and add it to the milk mixture.); 0.25 tsp sea salt; 100 g dark chocolate ((0.5 cup) chunks or chips, plus extra for topping); 375 ml plant milk ((1.5 cups) room temperature); 60 g coconut oil ((0.25 cup) melted); 130 g red beet ((0.75 cup) grated, raw, packed)

Instructions

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1

Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
2

Add the whole-grain spelt flour (225 g), cocoa powder (50 g), coconut sugar (80 g), baking powder (2 tsp), baking soda (0.5 tsp), vanilla powder (0.5 tsp), and sea salt (0.25 tsp) to a large bowl. Whisk to combine. Stir in the dark chocolate (100 g).
3

In a smaller bowl, whisk together the plant milk (375 ml) and coconut oil (60 g) until combined. Mix in the red beet (130 g) (it will turn bright pink).
4

Add the beet mixture to the large bowl and use a wooden spoon or spatula to mix until just combined.
5

Measure approximately equal amounts of the batter into each muffin cup of the prepared tin, filling about three-quarters full. Top the muffins with the extra chocolate pieces.
6

Bake for [20-22 minutes], or until a toothpick inserted in the centre of a muffin comes out clean. Cool the muffins for minutes (10) before removing and cooling fully on a rack.
7

Store in an airtight container for up to three days, or freeze for up to a month.