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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fudgy Vegan Double Chocolate Beet Muffins Recipe

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This recipe for Fudgy Vegan Double Chocolate Beet Muffins is from The Law of Cooking - The Legacy continues, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 flax eggs (2 Tbsp groung flax + 5 Tbsp water mixed and chilled for >5 mins)
1 cup beet puree
1/4 cup maple syrup
1/3 cup brown sugar
1/4 tsp sea salt
1 + 1/2 tsp baking soda
1/4 cup melted coconut oil
1/2 cup unsweetened cocoa powder
1/4 cup unsweetened almond milk
1 + 1/3 cups whole wheat pastry flour
1/3 cup semisweet chocolate chips + more for topping
Directions:
Directions:
Preheat oven to 375ºF; line 12 muffin pan
Prepare the flax eggs in a large mixing bowl and let rest in the fridge for at least 5 minutes
Add beet puree, melted oil, maple syrup, brown sugar, baking soda, salt and whisk for 45 seconds (I love my KitchenAid)
Stir in almond milk and whisk again
Add cocoa powder and flour and stir with a spoon
Stir in chocolate chips
Scoop into muffin pan, then top with 4 to 5 more chocolate chips each
Bake 17 to 22 minutes or until toothpick comes out clean
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
I boil then blend a big batch of beets and freeze them in separate 1 cup measurements. Ready for the next time!
Coconut oil is least costly at Costco...about $17 for 1.5L of organic coconut oil.
Because these muffins contain flax, beets, and whole wheat flour, they are high in fibre and heart healthy =)

 

 

 

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