Hi.

I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

red velvet beet muffins

red velvet beet muffins

years ago i used to be known for my red velvet cupcakes with cream cheese frosting.  i even have a friend who used to visit from NY all the time and his request before every visit was that those cupcakes be waiting for him when he landed.  they were definitely a favorite around here, but definitely not something you could guiltlessly eat on the regular..

so i got inspired to try and ward off those red velvet cravings with a healthier version.  though these are definitely not as sinful and decadent as biting into a cream cheese frosting smothered red velvet cupcake, they are rich and chocolately and quite delicious.  and because of their clean ingredients, not only do they make a great treat for dessert, but also a great grab and go option for breakfast.  

i love slathering a little peanut butter on these and also crumbling one up into a bowl with coconut yogurt, bananas, berries and peanut butter for breakfast.  i mean, when is a chocolate muffin ever a bad way to start the day??

Servings Prep Time Cook Time Total Time
6-8 10 mins. 30 mins. 40 mins.

Ingredients:

  • 3 small cooked beets (i used love beets because it's convenient--beets take forever to cook!)
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 2 tablespoons coconut oil
  • 1/3 cup maple sugar
  • 2 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic all purpose flour*
  • 3/4 cup old fashioned rolled oats
  • 3 tablespoons cacao powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • 1/4 cup chocolate chips
  • avocado oil or coconut oil for greasing the pan

*to make these gluten free, you can sub 1 cup almond flour (i use almond pro) for 1/2 cup all purpose flour.  because almond flour is more sensitive to heat than all purpose flour, tent pan with foil while baking).

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Directions:

  1. blend oats on high until ground into a fine flour and place in a medium mixing bowl.
  2. stir chia seeds in water and set aside for ten minutes, until gelled.
  3. stir apple cider vinegar into almond milk and set aside for ten minutes.
  4. combine beets, chia mixture, coconut oil, maple sugar, vanilla extract and almond milk mixture in a blender.  blend on high until smooth. 
  5. in mixing bowl with oat flour, add all purpose flour, cacao powder, baking soda and salt.  stir together. 
  6. add wet mixture from the blender to the bowl with the dry ingredients.  stir together until just combined. 
  7. stir in chocolate chips.
  8. scoop batter into greased muffin tin.
  9. bake at 350 degrees for 20-30 (depending on size), or until a toothpick inserted in the middle comes out dry. 

Toddler Tip:

my little loves to slather these in some organic chocolate hazelnut spread!!

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 i noticed if you use freshly steamed beets (as opposed to packaged beets), the color comes out more red. i also made these larger and had to cook them longer, so the tops got crispy.

i noticed if you use freshly steamed beets (as opposed to packaged beets), the color comes out more red. i also made these larger and had to cook them longer, so the tops got crispy.

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