Decadent Red Velvet Beet Muffins
Ingredients
- 2 tbsp ground flax
- 5 tbsp warm water
- 1 cup beet purée
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1/4 cup olive oil
- 1/4 cup nondairy milk
- 1 cup gluten-free flour
- 1/3 cup sorghum flour
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/3 cup chocolate chips + more for garnish
Preparation
Preheat oven to 375°F (190°C).
Prepare the flax egg by combining ground flax and warm water. Allow it to gel.
In a mixing bowl, combine beet puree, maple syrup, coconut sugar, vanilla, olive oil, and nondairy milk. Whisk to combine.
Add the dry ingredients - gluten-free flour, sorghum flour, cacao powder, baking soda, baking powder, and fine sea salt. Stir until completely mixed.
Fold in the chocolate chips.
Use silicone cupcake holders, parchment liners, or grease a muffin tin.
Spoon the batter 3/4 of the way up the liners.
Place 3 or more chocolate chips on top of each muffin.
Bake for 18-20 minutes until a toothpick inserted comes out clean.
Once the muffins are done, remove them from the oven and sprinkle with flaky sea salt while the chocolate chips are still hot.
Allow the muffins to cool completely before enjoying.