Double Chocolate Beet Muffins
Indulge in these incredibly moist and fudgy double chocolate muffins, enriched with wholesome pureed beets for extra nutrition and a perfect texture. Naturally sweetened and easy to prepare in just one bowl, these muffins satisfy even the strongest chocolate cravings while remaining light on calories. Perfect for a quick breakfast, a school snack, or a decadent plant-based dessert.
Instructions
- 1
Preheat oven to 190°C and line a muffin tin with paper liners or grease lightly.
- 2
Prepare flax eggs by whisking flaxseed meal (2 tbsp) and water (5 tbsp) in a large bowl. Let rest for 5 minutes.
- 3
Add beet puree (1 cup), coconut oil (0.25 cup), maple syrup (0.25 cup), brown sugar (0.33 cup), baking soda (1.5 tsp), and sea salt (0.25 tsp) to the bowl. Whisk for 1 minute.
- 4
Stir in the almond milk (0.25 cup) and whisk briefly.
- 5
Sift in cocoa powder (0.5 cup) and wheat pastry flour (1.33 cup). Stir with a spatula until just combined, taking care not to over-mix.
- 6
Fold in dairy free chocolate chips (0.33 cup).
- 7
Divide batter into the muffin tin. Top with extra chocolate chips if desired and bake for 17-22 minutes until a toothpick comes out clean.
- 8
Cool in the pan for a few minutes before transferring to a cooling rack.
Nutrition Facts
Per portion