Vegan Double Chocolate Beet Muffins
Ingredients
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
1
cup
beet purée
-
¼
cup
maple syrup or agave nectar
-
⅓
cup
brown sugar
-
¼
tsp
sea salt
-
1½
tsp
baking soda
-
¼
cup
melted coconut oil or vegan butter
-
¼
cup
unsweetened almond milk
-
½
cup
unsweetened cocoa powder
-
1⅓
cups
whole-wheat pastry flour
-
⅓
cup
dairy-free semisweet chocolate chips
Instructions
- Prepare flax eggs by mixing flaxseed meal and water, and let rest for 5 minutes.
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine beet purée, melted coconut oil, maple syrup or agave, brown sugar, baking soda, and salt, and whisk for 45 seconds.
- Stir in almond milk and whisk again.
- Add cocoa powder and flour, stirring gently until just combined; the batter should be thick.
- Fold in chocolate chips and divide the batter evenly among the muffin tins, topping with additional chocolate chips if desired.
- Bake for 17-22 minutes or until a toothpick comes out clean. Let cool before removing from the tin.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
171
Total fat
6g
Total carbohydrates
27g
Total protein
3g
Sodium
233mg
Cholesterol
0mg
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