RECIPE OF THE WEEK: Double Chocolate Beet Muffins
Muffins are such a great treat for breakfast but can wreak havoc on your waistline if you don’t pay attention to what is in them! But not these veggie packed muffins … they deliver the nutrients you need without giving up the great taste!
1 cup beet puree
1/4 cup maple syrup
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole wheat pastry flour (or unbleached all purpose)
1/3 cup semisweet chocolate chips + more for topping
Preheat oven to 375 degrees F and line 12 muffins tins with paper liners, or lightly grease.
Add eggs (or flax eggs), beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, and salt to a bowl and whisk for 45 seconds.
Stir in the almond milk and whisk once more.
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix.
Stir in chocolate chips, then divide batter evenly between muffin tins and sprinkle with a few more chocolate chips
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
*Recipe derived from minimalistbaker.com