Ultra moist vegan chocolate Beet muffin

So here it is, I finally post this beetroot chocolate vegan muffin recipe. I think I have been postonning sharing it as my kids still don’t know there is beetroot inside 🙂 I have shared lots of my recipe trick with them, but beetroot and chocolate is definitely a combo they would not understand 🙂 Though it works well as it doesn’t taste at all like beetroots especially if you shred super finely your beet. And adding this veggie to the dough definitely adds moistness, helps sweeten a bit and enables adding less oil. Also beets are rich in fibers, calcium, potassium and Vitamin C.

Those muffins are definitely rich in cacao flavor, with the perfect soft texture. I don’t have a sweet tooth so you might want to add a bit more sweetener and don’t skip topping them with cacao chips and this crunchy melted chocolate top part is definitely addictive.

In a nutshell, those are for you if you want to indulge with healthy vegan chocolate muffins. They are low in gluten, and you can use GF flour instead of spelt if you are gluten intolerant (tested it and OK with Bob’s redial 1for 1 mix). Recipe just below.

INGREDIENTS (Makes 6 jumbo muffins)

• 1,5 cups spelt flour (can also substitute with kamut flour – low gluten, or GF flour if GF intolerant)
• 1/2 cup + 1 tbsp super finely shredded beetroot
• 1/2 cup coconut sugar (add a few more tbsp if you use extra dark choc or if you have a sweet tooth)
• 1/2 cup + 2 tbsp cocoa powder
• 1/2 cup vegan dark chocolate chips (1/3 cup for batter and the rest to top the muffins)
• 1/2 cup almond milk unsweetened
• 1/4 cup unrefined virgin coconut oil (liquid form)
• 2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• A pinch of sea salt

INSTRUCTIONS

1. Preheat the oven to 185 °C fan forced
2. Mix together all dry ingredients.
3. Mix together wet ingredients (including shredded beet)
4. Combine wet and dry and stir well.
5. Pour in prepared muffin tins and put in preheated oven for 22 to 25 min. Check doneness with a toothpick
6. Once cooled removed from tin and store in airtight container where it will keep for up to 4 days or freeze for up to 1 month