Red Velvet Muffins

These Red Velvet Muffins don't need to covered in icing and called a cupcake! They are incredibly moist, decadent and delicious all on their own.

One of my favourite things to do is sneak veggies into sweet treats. Carrots, zucchini and BEETS come to mind and thankfully I get to visit my mom right when her harvest is overflowing with all the goodness. I made these here muffins with my mom’s beets and IF you have never tried making sweet treats with this controversial root veggie, I would HIGHLY recommend.

Controversial may be a bit harsh but I can bet that you, dear reader, know at least 2-3 people that don’t care about them, maybe even in your inner circle, BUT don’t let this stop you from making them. I would keep the secret to yourself and tell them later.

Beets take TIME to cook. I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Now the cook-time will obviously depend on the size of your beets so fork test them after 1 hour. Once the fork tender, remove them from the oven and wait until they are cool enough to handle. Pop them into a food processor and process until smooth. If there is still texture, that is okay too. If you have leftovers, pop them into a smoothie or make some hummus.

Red Velvet Muffins

Teri-Ann Carty

These Red Velvet Muffins don't need to covered in icing and called a cupcake! They are incredibly moist, decadent and delicious all on their own.

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Prep Time 1

Cook Time 45

Course Desserts & Sweets

Servings 12 muffins

Equipment

muffin tray
oven

Ingredients

2 tbsp ground flax
5 tbsp warm water
1 cup beet purée (instructions included)
¼ cup maple syrup
¼ cup coconut sugar
1 tsp vanilla
¼ cup olive oil
¼ cup non dairy milk
1 cup gluten-free flour
⅓ cup sorghum flour
½ cup cacao powder
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
⅓ cup chocolate chips + more for garnish

Instructions

Preheat the oven to 375 degrees.
Prepare flax egg and allow to gel.
Beet Puree: I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Fork test them after 1 hour. Once tender, remove them from the oven and wait until they are cool enough to handle and then blend until smooth.
Add beet puree, maple syrup, coconut sugar, vanilla, olive oil and nondairy milk and whisk to combine.
Add dry ingredients and stir until completely mixed. Add chocolate chips. Use silicone cupcake holders or parchment liners (or grease a muffin tin).
Spoon batter 3/4 of the way up the liner until all the batter is gone. Place 3 (or more) chocolate chips on top of muffins.
Bake for 18-20 minutes.
Once muffins are done, remove from the oven and sprinkle with flaky sea salt right away so salt sticks to hot chocolate chips.
Wait for muffins to cool completely before enjoying.

Keyword beets, dairy free, gluten free, muffins, plant based, red velvet, vegan

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