Vegan Chocolate Beet Mini Muffins

My Vegan Chocolate Beet Mini Muffins are a great snack for anytime of the day. Packed full of wonderful nutrients, cocoa, sugar free chocolate chips, protein and are Gluten Free, make these ideal for kids snacks for school.

By Rose Huxford

My Vegan Chocolate Beet Mini Muffins are packed with beneficial nutrients such as Omega-3s, fiber, proteins, minerals, and vitamins. I used fresh beets from our garden, but store-bought or canned beets work just as well. To make them gluten-free, I combined chickpea flour with almond flour, which gives a slightly earthy aftertaste, though it's quite mild. The only sweeteners in my muffins are maple syrup and coconut sugar (excluding the sugar-free chocolate chips), and both are used in smaller amounts compared to other muffins, keeping the sugar content low. I suggest these as a snack for school lunches or for busy parents needing a little afternoon energy boost.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Vegan Chocolate Beet Mini Muffins

Pre-heat oven: 375 degree F

Yields: 52 mini muffins

Prep-time: 10 minutes

Bake-time: 18 minutes

Total-time: ~60 minutes

Equipment: Food processor, mini muffin tin(s), mini muffin liners, one large baking bowl, cereal spoon, spatula, whisk, measuring cups, liquid measuring cup, measuring spoons, cooling rack.

Ingredients

• 1/2 cup chopped beets

• 3 tbsp flaxseed meal

• 3 tbsp water

• 4 tbsp unsweetened apple sauce

• 2 tbsp dairy free plain yogurt, or greek yogurt

• 1/4 cup coconut sugar

• 1 1/2 tbsp chia seeds

• 1 tsp pure vanilla extract

• 3/4 cup non-dairy milk

• 4 tbsp real maple syrup

• 1 cup chickpea flour

• 2/3 cup almond flour

• 1/3 cup quick rolled oats, Gluten Free, or regular rolled oats

• 1 tsp salt

• 3 tbsp unsweetened cocoa powder

• 2 tbsp hemp seeds

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 cup wheat germ

• 1/2 sugar free chocolate chips, or dairy free chocolate chips

Directions

1. Pre-heat the oven to 375 degree F.

2. Line your mini muffin tins with mini muffin liners, and set it aside.

3. In a small dish, add the flaxseed meal and water. Stir to combine until fully incorporated and let it sit for a few minutes. *This is your egg substitution.

4. If your using fresh beets, rinse, and chop into medium size bits. Add to a food processor (or blender) and blitz until the beets are somewhat a smooth consistency. Then, add in your egg replacer, apple sauce, yogurt, vanilla extract, chia seeds, coconut sugar, maple syrup and almond milk. Pulse until you get a creamy texture. Use the spatula to scrap down the sides. * If you see bubbles on top of your wet mixture, that's a great sign you have created volume.

5. In a large baking bowl, add the chickpea flour, almond flour, salt, hemp seeds, cocoa powder, baking soda, baking powder, wheat germ, oats and chocolate chips. Use a whisk to blend the dry ingredients together. Create a well in the center.

6. Next, carefully pour the wet ingredients into the dry mixture. Use the spatula to bring all the ingredients together just until blended. Try to not over mix.

7. Use a cereal spoon to scoop the batter into the prepared muffin tin. It's ok to fill to the top.

8. Bake for about 15-18 minutes, or until a toothpick comes out clean.

9. Allow the muffins to cool on a cooling rack for about 5-10 minutes. Then enjoy!

10. Storing: For freezing, allow the muffins to cool completely, then store in a freezer bag for 1-2 months.