Vegan Double Chocolate Muffins
This recipe was a HOT one in our Facebook group last summer! I’m sharing again incase you haven't seen it! Multiple people have made these and have been successful in gettings those picky eaters to eat those beets! I used regular eggs, milk and an all purpose GF flour and it turned out fantastic.
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Ingredients
- 2 flax eggs or regular eggs
- 1 cup beet puree (or sub butternut squash applesauce, or another hearty fruit puree)
- 1/4 cup maple syrup sub honey if not vegan
- 1/3 cup brown sugar
- 1/4 tsp sea salt
- 1 1/2 tsp tsp baking soda
- 1/4 cup melted coconut oil or vegan butter such as Earth Balance
- 1/4 cup cup unsweetened almond milk or regular milk if not vegan
- 1/2 cup cup unsweetened cocoa powder
- 1 cups whole-wheat pastry flour (or unbleached all-purpose I used an all purpose GF flour)
- 1/2 cup dairy-free semisweet chocolate chips + more for topping
Ingredients
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Instructions
- Roast, boil or steam beets prior to peeling. Peel and puree until smooth.
- Preheat oven to 375 degrees and line 12 muffins with paper liners, or lightly grease.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes OR crack 2 eggs into large bowl.
- Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
- Stir in the 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) 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.
Recipe Notes
Adapted from Minimalist Baker (www.minimalistbaker.com)