Ginger & Chocolate Beetroot Muffins [vegan] by The Flexitarian - Annabelle Randles © 2018

Ginger & Chocolate Beetroot Muffins [vegan]

Published on November 22, 2018 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

Moist and delicious these ginger & chocolate beetroot muffins are a real treat at breakfast time. Of course they can also be enjoyed during the day as a snack or dessert. Nut-free they are also perfect for school lunch boxes.

This recipe was inspired by the Beet Ginger Cake recipe from Yotam Ottolenghi and Helen Goh’s Sweet cookbook.

I like adding beets to cakes but here I wanted something more suited to breakfast and not as chocolatey as my Orange & Beetroot Chocolate Cake. Don’t expect death by chocolate, this recipe is all about hints of cocoa and warming ginger. I added some carrots to these chocolate beetroot muffins and used wholemeal spelt flour which has a delicious nutty flavour.

I used diced stem ginger in sugar syrup . It is different from crystalised ginger as instead of being dry, the ginger is soft and juicy having been preserved in a moist and sugary liquid. It is really nice in cakes and I buy mine from Sainsbury’s .

 

Ginger & Chocolate Beetroot Muffins [vegan] by The Flexitarian - Annabelle Randles © 2018
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Ingredients

  • 2 chia egg [2 Tbsp ground chia seeds + 6 Tbsp of water]
  • 100ml coconut oil
  • 150g beetroots
  • 100g carrots
  • 100g diced stem ginger in sugar syrup
  • 250g wholemeal spelt flour
  • 175g golden caster sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 Tbsp cocoa powder
  • 1/2 salt
  • 1 tsp vanilla extract
  • 1 Tbsp cider vinegar
  • 200ml dairy-free milk

Instructions

  1. Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
  2. Prepare chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
  3. Melt coconut oil and set aside. Grate beetroots and carrots on the thin side of a cheese grater. Mix in a bowl with diced ginger.
  4. In a large bowl, mix together flour, sugar, baking powder, baking soda, cocoa powder and salt.
  5. Mix together chia eggs, melted coconut oil, vanilla extract, cider vinegar and dairy-free milk. Add the dry ingredients to the wet ingredients and mix until well combined. Fold in the beetrrots, carrots and ginger.
  6. Carefully spoon into each muffin paper baking case in muffin tin.
  7. Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.

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