Beetroot is the hero ingredient
FUDGY VEGAN DOUBLE CHOCOLATE BEET MUFFINS
(original recipe on Minimalist Baker here)
Fudgy, vegan double chocolate muffins with a secret healthy ingredient: pureed beets! Healthy, easy to make and satisfies a serious chocolate craving.
PREP TIME 10 minutes
COOK TIME 18 minutes
TOTAL TIME 28 minutes
Servings: 12 (muffins)
Freezer Friendly 1 month
Keeps 3-4 Days
Ingredients
2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written here) or I used the juice of a tin of chick peas which is used as aquafaba. Aquafaba can be frozen so it's easy to get to when you want an egg replacement.
1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree) - I used two beets cooked in the oven and then peeled
1/4 cup maple syrup or agave nectar (substitute honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole-wheat pastry flour (or unbleached all-purpose or GF flour)
1/3 cup dairy-free semisweet chocolate chips (plus more for topping)
Instructions
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size). I used mini muffin trays and the recipe made 34 muffins.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes or use aquafaba.
Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Stir in the almond milk and whisk once more.
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly in muffin tins and sprinkle with a few more chocolate chips (optional but recommended).
I baked the mini muffins for 12 minutes and cooled on a tray.
(Original recipe for larger muffins says 'bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage'.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 muffins)
Calories: 171 Fat: 6g Saturated fat: 4g Sodium: 233mg Carbohydrates: 27g Fiber: 3g Sugar: 12g Protein: 3g
FUDGY VEGAN DOUBLE CHOCOLATE BEET MUFFINS
(original recipe on Minimalist Baker here)
PREP TIME 10 minutes
COOK TIME 18 minutes
TOTAL TIME 28 minutes
Servings: 12 (muffins)
Freezer Friendly 1 month
Keeps 3-4 Days
Ingredients
2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written here) or I used the juice of a tin of chick peas which is used as aquafaba. Aquafaba can be frozen so it's easy to get to when you want an egg replacement.
1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree) - I used two beets cooked in the oven and then peeled
1/4 cup maple syrup or agave nectar (substitute honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole-wheat pastry flour (or unbleached all-purpose or GF flour)
1/3 cup dairy-free semisweet chocolate chips (plus more for topping)
Instructions
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size). I used mini muffin trays and the recipe made 34 muffins.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes or use aquafaba.
Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Stir in the almond milk and whisk once more.
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly in muffin tins and sprinkle with a few more chocolate chips (optional but recommended).
I baked the mini muffins for 12 minutes and cooled on a tray.
(Original recipe for larger muffins says 'bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage'.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 muffins)
Calories: 171 Fat: 6g Saturated fat: 4g Sodium: 233mg Carbohydrates: 27g Fiber: 3g Sugar: 12g Protein: 3g
