Whole Wheat Chocolate Beet Muffins

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This week I had lots and lots of beets from a project that I have been working on and I figured, why not make something sweet, healthy, and totally chocolatey with them?

These are officially my favourite new treat. They are fudgy, moist, and just darn delicious!

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Whole Wheat Chocolate Beet Muffins
print the recipe here
Makes: 12
Active Time: 25-30 Min
Notes: To make these vegan just substitute the eggs with 1 tablespoon ground chia seeds (or whole chia seeds) and 3 tablespoons hot water. Let sit for 5-10 minutes until thickened.

1 cup Beet Puree
1/3 cup coconut sugar (sub any sugar)
1/4 agave netar
1/4 cup coconut oil, melted
2 eggs
1.5 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp coffee extract (optional)
1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk)
1/2 cup cocoa powder
1 1/4 cup whole wheat flour
2 tbsp corn starch
1/2 cup chocolate chips
1/2 cup mixed nuts/seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

Preheat oven to 375 D F and line a muffin tin with papers or spray with coconut cooking spray.

In a mixer add your beets, eggs, sugars, melted coconut oil, extracts, baking soda and salt and whisk until combined (30-60 seconds) then whisk in your coconut milk.

Take your bowl off the mixer and sift in your cocoa and flours. Using a wooden spoon until combined. Add 1/3 cup of the chocolate chips and stir well.

Using a spoon or a medium size ice cream scoop divide the batter evenly between the muffin tin and top with remaining chocolate chips, nuts and seeds.

Bake for 18-22 minutes. Let cool on a wire rack.

Comments

  1. Lindsey says

    I’d use arrow root Power instead of corn starch (yuk) plus it’s gluten-free for others. Very interesting recipe, I’ll be trying next time I have beets!

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