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Chocolate Beet Muffins
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By kayli

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
54
Low
Glycemic Load
37
High

Nutrition per serving

Calories384.3 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

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.

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