Yummy Choc Chip Beetroot Muffins!

Yummy Choc Chip Beetroot Muffins!

CHOCOLATE CHIP BEETROOT MUFFINS (VEGAN)

At Capital Gardens, we think there’s nothing more rewarding than being able to make the most of lovingly home-grown veg and this chocolate chip beetroot muffin recipe is perfect for the chilly autumn weather. We promise you won’t be able to taste the beetroot! The pureed veg simply adds sweetness and colour to the muffins. Think healthy red velvet cupcakes! – perfect for a post gardening cup of tea or post party pudding.

Vegan and gluten free too, these fudgy chocolate beetroot muffins cater to all food intolerances.

If you’ve been growing your own, Autumn is the prime time for harvesting beetroot. Depending on variety, beetroot is ripe for the picking when the roots are golf ball or tennis ball size. Our favourite at Capital Gardens is the Beetroot Bolivar from Thompson & Morgan for £2.99.

If you’re new to growing veggies, read our blog on seven vegetables that are perfect for beginner gardeners to grow, including beetroot!
GARDENERS TIP: Once you’ve gently removed your beetroot from the earth, don’t discard the tops – these have bags of flavour and can be cooked and eaten just like spinach.

 

 

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 12

 

 

Ingredients

• 2 flax eggs (1 Flax egg = 1 tbsp flaxseed mixed with 3tbsp water)
• 1 cup beetroot puree (instructions in recipe)
• 1/4 cup maple syrup
• 1/2 cup soft brown sugar
• 1/4 tsp sea salt
• 2 tsp baking soda
• 1/3 cup melted coconut oil or vegan butter (such as Vitalite)
• 1/4 cup unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1 1/3 cups gluten free flour (such as Bob’s Red Mill)
• 1/3 cup dairy-free semisweet chocolate chips + more for topping (we prefer cutting a dark chocolate bar into small pieces to use for chips – rich, dark and decadent)

 

 

Instructions

1. Preheat oven to 190 C (if using an AGA then make sure to use the bottom right baking oven) and line a regular muffin tin with 12 paper muffin cases.

2. Make the Beetroot Puree: • Rinse beetroots in cold water and peel with a vegetable peeler. Dice into small chunks. • In a medium saucepan bring water to a boil. Reduce heat and cook beetroots on low until soft (10 to 15 minutes). Drain the beetroots. • Once cooled, puree cooked beets in a food processor or blender until smooth. Add water as needed to reach desired consistency. Taste to
check flavour (if not as sweet as you would like it to be then blend with a little bit of fruit juice instead of water – I occasionally use orange)

3. Wet ingredients: Prepare flax eggs in a large mixing bowl and leave to expand for 5 minutes.

4. Add the beetroot puree, melted coconut oil, maple syrup, soft brown sugar, baking soda, salt and whisk for 45 seconds.

5. Add in the unsweetened almond milk and whisk once more.

6. Dry ingredients: Sift in the cocoa powder and gluten free flour and stir with a spoon or spatula until just combined. Be careful not to over-mix! If the batter appears too thick, add a touch more almond milk. It should be quite thick (this is the fudgy-ness).

7. Gently stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for 12 cases) and sprinkle with a few more chocolate chips (optional but recommended).

8. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.

Let cool for a few minutes before removing the muffins from the muffin tray and transferring to a cooling rack (this will allow them to dry out (no soggy bottoms). Muffins will keep covered for several days and you can freeze them for long-term storage.

Enjoy!

For more winter veg suggestions, read our 10 Delicious Vegetables Which Will Survive the Winter blog post.

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