Name: Ginger & Chocolate Beetroot Muffins [vegan]
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 chia egg [2 Tbsp ground chia seeds + 6 Tbsp of water]; 100 ml coconut oil; 150 g beetroots; 100 g carrots; 100 g diced stem ginger in sugar syrup; 250 g wholemeal spelt flour; 175 g 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; 200 ml dairy-free milk

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Moist and delicious these ginger & chocolate beetroot muffins are a real treat at breakfast time.

Ginger & Chocolate Beetroot Muffins [vegan] by The Flexitarian

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]

Moist and delicious these ginger & chocolate beetroot muffins are a real treat at breakfast time.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Breakfast, Vegan Desserts

Cuisine American

Servings muffins

Calories 269 kcal

Equipment

mixing bowl
muffin tin

Ingredients

2 chia egg [2 Tbsp ground chia seeds + 6 Tbsp of water]
100 ml coconut oil
150 g beetroots
100 g carrots
100 g diced stem ginger in sugar syrup
250 g wholemeal spelt flour
175 g 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
200 ml dairy-free milk

Instructions

Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6. Place 12 large paper baking cases in a muffin tin.
Prepare chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
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.
In a large bowl, mix together flour, sugar, baking powder, baking soda, cocoa powder and salt.
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.
Carefully spoon into each muffin paper baking case in the muffin tin.
Place in the oven for around 20-25mins. Insert a skewer to check they are cooked. Skewer should come out clean.

Nutrition

Serving: 1muffinCalories: 269kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 191mgPotassium: 120mgFiber: 5gSugar: 23gVitamin A: 1463IUVitamin C: 2mgCalcium: 82mgIron: 2mg

Keyword beetroot, chocolate, ginger, muffin

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