Lightly sweet vegan chocolate beet muffins with plenty of dark chocolate flavour. Even if you’re not a fan of beets, you’ll probably like these dark chocolate muffins, made with whole grain flour.
Course Breakfast, Chocolate, Muffins and Quick Bread, Snack, Snacks
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.
225 grams whole-grain spelt flour, 50 grams cocoa powder, 80 grams coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla powder*, 1/4 teaspoon sea salt, 100 grams dark chocolate chunks or chips, plus extra for topping
In a smaller bowl, whisk together the milk and coconut oil until combined. Mix in the grated beet (it will turn bright pink).
375 ml non-dairy milk**, 60 grams coconut oil, melted***, 130 grams grated, raw red beet, packed
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.
Notes
* To use vanilla extract, use one teaspoon and add it to the milk mixture.** I use oat milk. Any kind of milk will work here.*** You can substitute an oil that is liquid at room temperature, like olive oil, but the muffins will be less cake-like.