Chocolate Beetroot Muffins

Beetroot Chocolate Muffins

Before you run away because this has beetroot in, come with us on this, they are super moist and fantastic. They are also eggless and vegan, so fluffy and delicious. When we tried them out on a room full of non vegans, they all swooned. Here's what you need:

100ml olive oil
175g cooked and cooled beetroot
175g coconut sugar
200g self-raising flour (or GF)
1 tbsp baking powder
60g cacao powder
200g Oatly Crème Fraîche
2 tsp vanilla extract
1/4 tsp salt

Method:

1: Heat oven to 200C/180C fan/gas 4. 
2: Pop beetroot and oil in a blender and puree.
3: Add the remaining ingredients, blend until well combined. 
4: Pop in to 12 deep muffin cases. Level off by poking with a skewer to get rid of any air pockets
5: Bake for up to 15 mins until a skewer comes out clean (check after 10).
6: Leave the cake to cool slightly in the tin then remove to the rack.
7: Ice when cool if you like.

These are ridiculously moist and fluffy. Challenge any non vegan with these, they'll never spot that they are eggless!

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