Alright friends, I’m gracing you with an amazing muffin recipe today that my dad and I concocted together when I was visiting home last week. Seriously, bookmark this one because it’s so hearty and delicious!
Some of you might see the title of this recipe and be thinking to yourself that beets are earthy, and they definitely are! However, that’s what makes them perfect for sneaking into a chocolate recipe like this one. Chocolate does a perfect job of masking the earthy flavour so you can reap the healthy benefits of beets in a delicious way!
Why add beets anyways? Beet puree makes muffin recipes more hearty and moist, but that’s not all! Beets are high in antioxidants, which help neutralize harmful free radicals in the body. According to a scientific study from NCBI, a balance between free radicals and antioxidants is crucial for proper physiological function. Free radicals can overwhelm the body causing oxidative stress, which contributes to a number of human diseases. Incorporating more antioxidant-rich foods into your diet can help fight off those harmful free radicals.
For this recipe, we used my Dad’s garden beets that had already been peeled, chopped, cooked, pureed then frozen ahead of time. That said, if you don’t have beets ready to go, that’s okay! Cook yourself a batch of beets before you make these muffins, use what you need for this recipe, then freeze whatever is left over to use on a later day. Batch cooking keeps healthy eating simple and easy. Having beets prepped and ready to go is a way you can be sure to add more nutrient rich veggies into your day— they’re great for adding into smoothie blends and other healthy baking recipes. While we are on the topic of cooked then frozen vegetables, I also like to batch steam cauliflower and freeze it to use in my smoothie bases for thickness and added nutrient love.
VEGAN CHOCOLATE BEET MUFFINS
A decadent muffin recipe that’s healthified, vegan friendly, and packed with real food ingredients. This delicious and nutritious muffin recipe will leave you and your sweet tooth feeling satisfied. Whip them up at the beginning of your week so you have a hearty and satisfying snack to grab and go.
Serves: 12 muffins | Time: 35 minutes | Difficulty: Easy
- 1 cup beet puree
- 1/4 cup organic coconut oil, melted
- 3/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract, non alcoholic
- 3 tbsp pure maple syrup
- 1 + 3/4 cup organic sprouted spelt flour
- 1/2 cup organic coconut palm sugar
- 1/3 cup organic baking cocoa powder, or raw cacao powder
- 2 + 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup vegan chocolate chips
- Preheat the oven to 350 degrees F. Grease or line a 12-slot muffin tin and set it aside.
- In a medium sized mixing bowl, combine the wet ingredients; beet puree, melted organic coconut oil, unsweetened almond milk, pure vanilla extract, and pure maple syrup
- In a large mixing bowl, whisk together the dry ingredients; organic sprouted spelt flour, organic coconut palm sugar, organic baking cocoa, baking powder, and sea salt.
- Add the wet ingredients into the large bowl with the dry ingredients. Combine everything together gently. You don’t want the dry ingredients to become too wet, making the batter smooth. If your batter is a bit lumpy, that is good!
- Fold in the vegan chocolate chips.
- Pour the batter into the twelve lined or greased muffin slots. Fill each slot about ¾ full then place in the oven for an estimated 20 – 25 minutes keeping an eye. Poke with a toothpick, if it comes out clean the muffins are done baking.
- Remove the muffins from the oven and let them cool completely. Keep muffins stored in an airtight container for up to 4 days in the refrigerator for optimal freshness. You can also keep them stored in the freezer if you don’t think they will get eaten up in 4 days time.
Thank you for popping by the blog today! If you make this recipe be sure to snap a photo of your Vegan Chocolate Beet Muffins and tag me on Instagram so I don’t miss out on your recipe creations. Wishing you an amazing day!