Description
Delicious vegan chocolate beet muffins with a gluten-free option. Perfect for a healthy treat.
Ingredients
Scale
- 1 cup grated beets
- 1.5 cups gluten-free flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners.
- Mix almond milk and apple cider vinegar. Set aside for 5 minutes.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk maple syrup, coconut oil, vanilla, and the almond milk mixture.
- Fold in grated beets.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Divide batter evenly into muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Replace gluten-free flour with regular flour if preferred.
- Add chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate beet muffins, gluten-free muffins, healthy dessert