Fudgy Vegan Double Chocolate Beet Muffins

Name: Muffin Bit Cokelat Ganda Vegan Fudgy
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 1 cup beet purée ((or sub butternut squash, applesauce, or another hearty fruit purée)); 1/4 cup maple syrup or agave nectar ((sub honey if not vegan)); 1/3 cup brown sugar; 1/4 tsp sea salt; 1.5 tsp baking soda; 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance)); 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 dairy-free semisweet chocolate chips ((plus more for topping))

Fudgy, vegan double chocolate muffins with a secret healthy ingredient: puréed beets! Healthy, easy to make, and satisfies a serious chocolate craving.

⏱️ 28 min 🔪 Prep: 10 min 🔥 Cook: 18 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

12 servings

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1 cup beet purée ((or sub butternut squash, applesauce, or another hearty fruit purée))
1/4 cup maple syrup or agave nectar ((sub honey if not vegan))
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter ((such as Earth Balance))
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 dairy-free semisweet chocolate chips ((plus more for topping))

Steps

See this recipe for instructions on roasting a beet. Otherwise, you could sub another fruit purée, such as butternut squash or applesauce.
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size).
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
Add beet purée, melted oil, maple syrup or agave, brown sugar, baking soda, salt 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. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written) and sprinkle with a few more chocolate chips (optional but recommended).
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.

Nutrition Facts (per serving)

Macronutrients

Calories1719% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 14.030

Per Serving Rp 1.169/serving

🏠 Save ~Rp 28.060 compared to buying!

📋 Price Breakdown (25% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
flaxseed meal	2 tbsp	-	-
water	5 tbsp	-	-
beet purée	1 cup	-	-
maple syrup or agave nectar	0.25 cup	-	-
brown sugar	0.3333333333333333 cup	-	-
sea salt	0.25 tsp	-	-
baking soda	1.5 tsp	Rp 8.000/100g	Rp 600
melted coconut oil or vegan butter	0.25 cup	-	-
unsweetened almond milk	0.25 cup	-	-
unsweetened cocoa powder	0.5 cup	Rp 8.000/100g	Rp 9.480
whole-wheat pastry flour	0.3333333333333333 cups	-	-
dairy-free semisweet chocolate chips	0.3333333333333333 cup	Rp 5.000/100ml	Rp 3.950