Beetroot Chocolate Muffins with Avocado
These fudgy beetroot chocolate muffins are such a great wholesome snack to enjoy when craving chocolate. They are super moist, oil-free, extra easy to make and made with veggies! And you won't even need to cook the beets first!
Servings: 9 muffins
Calories: 209kcal
Ingredients
- 1 ½ cups white whole wheat flour
- 2 tbsp ground flax seeds
- ½ cup cacao powder
- 2 tsp baking powder
- pinch of salt
- ½ cup vegan milk
- ½ cup maple syrup
- ⅓ cup mashed avocado
- 1 tsp vanilla extract
- 1 cup shredded red beets
- ½ cup vegan chocolate chips plus more for topping
Instructions
- Line a muffin pan with 9 muffin liners. Pre-heat the oven to 375°.
- In a large bowl, combine the flour, flax seeds, cacao powder, baking powder and salt.
- In a medium bowl, combine the mashed avocado, maple syrup, vanilla extract and milk. Stir to combine.
- Transfer the avocado-milk mixture to the dry ingredients and stir to combine. Make sure there are no dry pockets left (use a spatula if you need), but try not to overmix as well. Then, add the shredded beets and chocolate chips and stir until combined.
- Transfer the batter equally in between the prepared 9 muffin tins and cook in the oven for 18 minutes. I like to use a ice cream scoop as the dough is sticky.
- Once cooked, let them cool down in the muffin pan for about 10 minutes before eating. Enjoy!
Video
Notes
- When combining the dry + wet, the dough will look drier than it should be. This is because you will add raw shredded beets to the dough also, which will release some extra liquid while cooking.
- If you do not want to see/feel the shredded beets in the muffins, then I recommend to also chop the beets in very small pieces after shredding them.
- You will want to use a ripe avocado for this recipe and avoid any brown/dark bitter spot as well. And, make sure to really mash it well so you don't end up with avocado chunks in your muffins.
- To store, let the muffins completely cool down and then, transfer to a air-tight container. You can keep at room temperature for 1-2 days, but if you need to store them longer, then transfer in the fridge.
- They also freeze really well. Simply transfer them to a air-tight container and keep them in the freezer for up to 3 months. You can let them thaw at room temperature before enjoying, but what I do is I transfer them straight from the freezer to the microwave and thaw them for a few seconds.
- They are really good slightly warmed up as they get super soft and the chocolate chips melts!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 209kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 231mg | Fiber: 6g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg