![Ginger & Chocolate Beetroot Muffins [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/11/Ginger-Chocolate-Beetroot-Muffins-vegan-by-The-Flexitarian-Annabelle-Randles-©-2018-v8-300x300.jpg)
Ginger & Chocolate Beetroot Muffins [vegan]
Moist and delicious these ginger & chocolate beetroot muffins are a real treat at breakfast time.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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