Name: Double Chocolate Beet Muffins
Prep time: 8 min
Cook time: 19 min
Total time: 28 min
Yield: 12 servings
Ingredients: 2 tbsp flaxseed meal (to make flax eggs); 5 tbsp water (to make flax eggs); 1 cup beet puree (roasted and pureed); 0.25 cup maple syrup (or agave nectar); 0.33 cup brown sugar; 0.25 cup coconut oil (melted); 0.25 cup almond milk (unsweetened); 0.25 tsp sea salt; 1.5 tsp baking soda; 0.5 cup cocoa powder (unsweetened); 1.33 cup wheat pastry flour (whole-wheat); 0.33 cup dairy free chocolate chips (semisweet)

Instructions

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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.