Chocolate Beet Muffins

8 steps

Prep:12minCook:25min

2 flax "eggs" (2 tablespoons ground flaxseeds + 1/2 cup non-dairy milk)

Updated at: Tue, 09 Jan 2024 22:49:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories384.2 kcal (19%)

Total Fat14.4 g (21%)

Carbs63.5 g (24%)

Sugars31.9 g (35%)

Protein8.9 g (18%)

Sodium180.1 mg (9%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupfresh strawberries

or frozen, or cherries, drain liquid if using frozen

¾ cupbeet puree

3 tablespoonscoconut butter

½ cupunsweetened cocoa powder

1 tablespoondark roast ground coffee

2 teaspoonsbaking powder

½ cupalmond flour

½ cupoat flour

1 cupwhole-wheat flour

or more oat flour

½ cupdark chocolate chips

85%, optional

Instructions

Step 1

Preheat the oven to 350 degrees

Step 2

Line a muffin pan with baking cups. Stir ground flaxseeds with non-dairy milk and let sit for a couple of minutes so it can form flax "eggs."

Step 3

Add flax "eggs," beet puree and coconut butter to a food processor and blend until smooth and creamy. Put aside.

Step 4

In a large mixing bowl, sift together cocoa powder, coffee, baking powder, and flours. Stir in wet ingredients and mix thoroughly.

Step 5

Place in the refrigerator for at least 30 minutes for dough to harden a bit.

Step 6

Slice bananas and add to the batter. If using other fruit slices, add those too. Do not to add any extra liquid from the defrosted fruit, if using frozen.

Step 7

Create muffin "dough balls" by rolling dough in your hands to form 2-inch dough balls. You should get between 7 to 9 dough balls to place in muffin tins.

Step 8

Place in muffin pan and bake for 25 minutes or until a fork or toothpick inserted in the center comes out clean. Top with optional chocolate chips.