Vegan Chocolate Beet Muffins Recipes

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 (VEGAN, GLUTEN-FREE, OIL-FREE)

Steps:

• Prepare the beet puree by boiling whole beets until tender. Run under cold water until you can comfortably handle them, and then rub off the skins. Place the beets in your blender, and blend until smooth, stopping and scraping down the sides as needed. You should end up with around 1 cup of beet puree.
• Preheat the oven to 375°F (190°C). Line with muffin liners or grease 10 muffin pans and set aside.
• In a large bowl, combine the almond flour, brown sugar, baking soda, baking powder, and salt, and whisk until well combined. Add the vanilla extract and 1 cup (244g) beet puree and mix well. It will be a fairly dry mixture. Finally, fold in the chocolate chips or chunks. Evenly scoop the batter into the 10 prepared muffin tins, and place in the preheated oven.
• Bake for around 35 minutes, or until a toothpick inserted comes out clean. Allow to cool fully, and enjoy!

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.

VEGAN CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease or line a 12-slot muffin tin and set it aside.
• In a medium sized mixing bowl, combine the wet ingredients; beet puree, melted organic coconut oil, unsweetened almond milk, pure vanilla extract, and pure maple syrup
• In a large mixing bowl, whisk together the dry ingredients; organic sprouted spelt flour, organic coconut palm sugar, organic baking cocoa, baking powder, and sea salt.
• Add the wet ingredients into the large bowl with the dry ingredients. Combine everything together gently. You don't want the dry ingredients to become too wet, making the batter smooth. If your batter is a bit lumpy, that is good!
• Fold in the vegan chocolate chips.
• Pour the batter into the twelve lined or greased muffin slots. Fill each slot about ¾ full then place in the oven for an estimated 20 - 25 minutes keeping an eye. Poke with a toothpick, if it comes out clean the muffins are done baking.
• Remove the muffins from the oven and let them cool completely. Keep muffins stored in an airtight container for up to 4 days in the refrigerator for optimal freshness. You can also keep them stored in the freezer if you don't think they will get eaten up in 4 days time.