Chocolate Beet Muffins Vegan Gluten Free Oil Free Recipes

CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 190°C (375°F) and grease or line a standard 12-cup muffin tin.
• Add the flour, cocoa powder, coconut sugar, baking powder, baking soda, vanilla powder, and salt to a large bowl. Whisk to combine. Stir in the chocolate chunks.
• In a smaller bowl, whisk together the milk and coconut oil until combined. Mix in the grated beet (it will turn bright pink).
• Add the beet mixture to the large bowl and use a wooden spoon or spatula to mix until just combined.
• Measure approximately equal amounts of the batter into each muffin cup of the prepared tin, filling about three-quarters full. Top the muffins with the extra chocolate pieces.
• Bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Cool the muffins for ten minutes before removing and cooling fully on a rack.
• Store in an airtight container for up to three days, or freeze for up to a month.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 355F/180C. Grease a 12-cup muffin tray or line with paper cases.
• Add the beets, oil, eggs and vanilla to a blender or food processor and purée. Add the sugar and yogurt and whiz again briefly to combine. Pour the mixture into a large mixing bowl.
• Sift the flour, cocoa powder and baking powder into the bowl and lightly mix to combine. Pour the batter into the muffin cases ¾ full.
• Bake for 25 minutes or until risen and an inserted skewer or toothpick comes out clean.
• Cool for 5 minutes in the tray, then transfer to a wire rack to cool.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.