Description
These chocolate beet muffins are easy to make and completely plant-based! These muffins are a sweet treat with hidden veggies, perfect for a healthy snack!
Ingredients
Units
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- 2 tablespoons ground flaxseed
- 1/4 cup water
- 1 cup cooked beets, puréed (about 7 ounces)
- 1/4 cup avocado oil
- 1 cup almond milk
- 3/4 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick spray.
- In a small bowl, combine the ground flax with the water. Stir and set aside to gel for 5 minutes.
- In a blender or food processor, blend the beets with the almond milk, oil, and brown sugar until smooth.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt, stirring to evenly distribute.
- Add the flaxseed mixture and the blended beet mixture to the dry ingredients.
- Stir until just combined.
- Fold in the chocolate chunks.
- Divide batter between the muffin cups, filling to nearly the top.
- Bake for 23-27 minutes until a skewer inserted comes out with just a few crumbs (but not wet).
- Allow to cool for at least 15 minutes in the pan before serving. Best the same day or can be frozen for up to one month. Bring to room temperature before serving.