Double “Red Chocolate Velvet” Muffins (That Are Really More Like Cupcakes)

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Everybody knows that we need to eat more vegetables. The problem is that a lot of people (myself included) still injoy things like chocolate and baked goods. Well my friends, look no further for the recipe which perfectly combines dessert with a sweet and delectable vegetable.

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What You Need

  • 2 flax or chia eggs¹
  • 1 cup roasted beet puree²
  • 1/8 cup maple syrup or raw honey
  • 1/8 cup almond butter
  • 1/3 cup organic cane sugar
  • 1/4 tsp unrefined sea salt or himalayan
  • 1 1/4 tsp aluminum-free baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond milk or water
  • 1/2 cup cacao or unsweetened cocoa powder
  • 1 1/3 cups spelt flour (I used sprouted spelt flour)
  • 1/3 cup dark chocolate chips + a little extra for topping

muffsWhat You Do

  1. Preheat your oven to 375º. Scrub your beets with a brush to get any dirt off. Cut off the tops and tails. Coat them in coconut oil (I take a chunk when it’s solid and just rub it on with my fingers), and place in an oven dish to roast for 30-60 minutes. The length of roast time depends on how big your beet is. You might want to cut bigger ones into halves or quarters. Once you can easily stick a fork into the beet, remove from the oven and let cool down.
  2. Turn oven down to 350º
  3. Next prepare the flax/chia egg in a large bowl & line your muffin tin with liners.
  4. Once the egg is ready, put everything in the bowl except for the beets, flour, cocoa, and chocolate chips.
  5. By now the beets should be cool enough and the skin should peel off very easily. Peel them and place them into a food processor and puree until smooth. Then scrape the puree into the mixing bowl.
  6. Stir this mixture until well combined.
  7. Dump the flour and cocoa into the bowl and mix GENTLY! It is super important not to over mix muffins, if you do they will be hard instead of fluffy 🙂 Mix it just until the dry is fully combined with the wet. It should be a scoopable consistency, as opposed to pourable.
  8. Now stir in the chocolate chips.
  9. Scoop batter into the muffin cups. You should be able to make a dozen 🙂
  10. Press some extra chocolate chips into the tops before placing in the oven for 17-22 minutes until a toothpick comes out clean.

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Lava-style: to stuff the centre of the muffin with chocolate chips so the gooey deliciousness oozes out 

Foot Notes

¹ Combine 1 tbsp flax or chia seeds with 3 tbsp luke-warm water. You can tell it’s ready when the seeds swell up and absorb the water making a gelatinous consistency.

² To make one cup of beet puree, aim for 2 large beets or 5 small. Use your best judgement, it’s better to make a little extra to eat plain or add to dressings/salads.

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