Description
Dark Chocolate Beet Muffins made with cacao powder and cooked beets. Perfect for snacking, breakfast, or dessert!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 1/4 cup gluten-free oat flour OR almond flour
- 1/2 cup raw cacao powder
- 1/2 cup unsweetened almond milk yogurt
- 1/4 cup pure maple syrup
- 1 cup beet purée (1 package Love Beets, puréed OR ~1 small bunch beets, steamed, peeled, and puréed*)
- 1/4 cup unsweetened almond milk
- 1/2 cup dairy-free dark chocolate chips
Instructions
- If you haven’t already prepared the beet purée, do this first!*
- Preheat oven to 350°F. and prepare a muffin tin with muffin liners.
- Prepare the flax egg by adding the ground flax meal and filtered water to a bowl and allow to gel for 5 minutes.
- Add all of the remaining ingredients to the bowl except the chocolate chips and stir to combine.
- Fold in the chocolate chips.
- Fill each muffin cup with ~1/4 cup batter. Top each muffin with a few chocolate chips (optional) and a sprinkle of oat flour.
- Bake for about 25 minutes until lightly browned and firm to the touch.
- Store muffins in an airtight container in the fridge for up to one week and freeze for long term storage.
Notes
To make beet purée, scrub and peel 1 small bunch of beets and add to a pot of boiling water in a steamer basket. Steam for ~10 minutes, until fork tender. Cool slightly, then transfer to a high speed blender and blend until smooth. Save any remaining purée for another use!
Recipe inspired by Tone It Up
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snack, Breakfast, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free