Fudgy Vegan Double Chocolate Beet Muffins

Name: Fudgy Vegan Double Chocolate Beet Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 (muffins)
Ingredients: 2 Tbsp flaxseed meal; 5 Tbsp water; 1 cup beet purée; 1/4 cup maple syrup or agave nectar; 1/3 cup brown sugar; 1/4 tsp sea salt; 1.5 tsp baking soda; 1/4 cup melted coconut oil or vegan butter; 1/4 cup unsweetened almond milk; 1/2 cup unsweetened cocoa powder; 1 1/3 cups whole-wheat pastry flour; 1/3 cup dairy-free semisweet chocolate chips

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4.9

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
12 (muffins)
Calories
171 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan

Fudgy Vegan Double Chocolate Beet Muffins

Valerie Marks

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Fudgy, vegan double chocolate muffins with a secret healthy ingredient: puréed beets! Healthy, easy to make, and satisfies a serious chocolate craving.

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Ingredients

Servings

2 Tbsp flaxseed meal (to make flax eggs)
5 Tbsp water (to make flax eggs)
1 cup beet purée (or sub butternut squash, applesauce, or another hearty fruit purée)
1/4 cup maple syrup or agave nectar (sub 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)
1/3 cup dairy-free semisweet chocolate chips (plus more for topping)

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Instructions

See this recipe for instructions on roasting a beet. Otherwise, you could sub another fruit purée, such as butternut squash or applesauce.
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).
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
Add beet purée, 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 between muffin tins (should be enough for between 11-12 as original recipe is written) and sprinkle with a few more chocolate chips (optional but recommended).
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.

Notes

*Nutrition information is a rough estimate.

Nutrition Information

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Serving 1muffin Calories 171 (9%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 233mg (10%) Fiber 3g (12%) Sugar 12g (24%)