Easy Vegan Beetroot Chocolate Muffins
Perfect for Hallowe'en, or actually any time of the year, these chocolatey, earthy muffins are scrummy!
18
muffins
Equipment
- 1 12 hole Muffin Tin lined
Ingredients
- 300 g Beetroot - raw, to give about 250g cooked and peeled, see method or 250g vacuum packed ready cooked beetroot
- 75 g Cocoa Powder - I use Green and Blacks because it has a wonderful dark, rich flavour
- 180 g Plain Flour
- 2 tsp Baking Powder
- 200 g Sugar - I use caster or superfine
- ¾ cup Yogurt
- 1 cup Vegetable Oil - such as corn oil or sunflower oil
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips - vegan
- Icing Sugar for Dusting - optional
Instructions
- Preheat oven to 200c. Wrap your uncooked beetroot, unpeeled, in tin foil. Fit snugly in a roasting tin and roast in the oven for about an hour and half or until tender. (If using ready cooked beetroot, skip this and go straight to step 2).
- Meanwhile, sift together the flour, cocoa powder and baking powder into a large mixing bowl.
- Stir in the caster sugar. Put to one side.
- Once your beetroot is cooked, peel and chop into large chunks. Puree in your blender.
- Add the yogurt.
- Add the Vanilla extract and oil and blend until thoroughly mixed.
- The blender will now look Pepto-Bismal pink.
- Make a well in the centre of the dry ingredients and pour in your hot pink beetroot mixture.
- Combine gently but do not over stir.
- Fold in the chocolate chips.
- Pour into a lined muffin tin.
- Bake for 22-25 minutes at 180c or until springy to the touch.
- The baked muffins will have a slight sheen to them but will be cooked.
- Bake the remaining 6 muffins.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.