Dark Chocolate Beet Muffins
We're teaming up with Lauren, of Flora & Vino, to bring you more exciting, produce-driven sweet treats. She shares our belief that eating your veggies can be delicious and desserts don't have to be super unhealthy. To kick it off, Lauren created these muffins that satisfy our chocolate cravings and also give us a hefty fix of calcium, potassium, and vitamin C. They're the perfect weeknight dessert or potluck item and they really highlight the incredible versatility of our beloved beets!
- 2 flax eggs (2 TBS ground flaxseed + 6 TBS filtered water)
- 1¼ c GF oat flour
- ½ c raw cacao powder
- 1 tsp baking powder
- ½ c unsweetened almond milk yogurt
- ¼ c pure maple syrup
- 1 c beet purée (~1 small bunch beets, steamed, peeled, and pureed)
- ½ c unsweetened almond milk
- ½ c dairy-free dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Prepare a muffin tin with muffin liners, or alternatively, spray with nonstick spray.
- If you haven't already prepared your beet purée, do this first*.
- Prepare your flax egg by adding the ground flax meal and filtered water to a bowl and allow to gel for 5 minutes.
- Add all remaining ingredients to the bowl except the chocolate chips and stir to combine.
- Fold in chocolate chips.
- Fill each muffin cup with ~1/4 cup batter. Top each muffin with a few chocolate chips (optional) and a sprinkle of oat flour.
- Bake for about 25 minutes until lightly browned and firm to the touch.
- Store muffins in an airtight container in the fridge for 3-5 days and freeze for long term storage.
Recipe Variations and Notes:
These muffins can be a sweet addition to your weekly meal prep. While you're steaming the beets, steam some extra ones to have on hand, or steam other veggies like broccoli, cauliflower, or Bok choy. While you're baking your brownies, why not roast some sweet potatoes too? You'll end up with a tasty dessert, and pre-cooked veggies for healthy meals all week long!
NOTE: To make beet purée, scrub and peel 1 small bunch of beets and add to a pot of boiling water in a steamer basket. Steam for ~10 minutes, until fork tender. Cool slightly, then transfer to a high-speed blender and blend until smooth. Save any remaining purée for another use!