Description
These beetroot chocolate chip muffins are really chocolatey and reasonably healthy too! Don't worry, you can't taste the beetroot - it just adds some nutritional goodness and accentuates the chocolate flavour.
Ingredients
Units
Scale
- 2 Tablespoons ground flaxseeds
- 5 Tablespoons warm water
- 220g beetroot puree
- 60ml maple syrup
- 75g soft brown sugar
- pinch salt
- 1 1/2 teaspoons baking powder
- 55g coconut oil (melted)
- 60ml non dairy milk
- 60g cocoa powder
- 170g wholemeal flour
- 50g vegan chocolate chips (plus more for decorating)
Instructions
- Pre-heat your oven to 190 degrees celsius and line a muffin tin with paper cases or use a silicone muffin tray.
- Mix the ground flaxseeds with the water to create a flax egg. Leave for 5 minutes.
- Add the beetroot puree, coconut oil, maple syrup, brown sugar, baking powder and salt and stir thoroughly.
- Add the plant based milk and stir to combine.
- Sieve in the flour and cocoa powder. Mix to combine but do not over-mix. The batter will be thick, but if it is too thick add some more milk.
- Stir in the chocolate chips.
- Divide between 12 muffin cups. Top each with a few extra chocolate chips.
- Bake at 190 degrees celsius for 20 minutes or until a knife comes out clean.
- Leave to cool on a wire rack. Store in an airtight container in a cool place or freeze in freezer bags for up to 3 months.
