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Red Velvet Muffins

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

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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. 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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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.
Prep Time 1 hour
Cook Time 45 minutes
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
  • cup sorghum flour
  • ½ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 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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