Making beetroot chocolate muffins is a creative way of sneaking vegetables for some extra nutrition. Beetroot puree is the special ingredient in these eggless muffins. The puree adds an earthy flavor and makes them delicious. The chocolate on the other hand makes these muffins fudgy and chocolaty. The muffins are nutritious too and suitable for vegetarians and people with egg allergies.
Why you will love these eggless beetroot chocolate muffins
Eggless muffins are a great option for individuals who follow a vegetarian or vegan diet. They provide a tasty way to enjoy muffins without using animal products. They are also safe for individuals with egg allergies thus allowing them to enjoy muffins without the risk of an allergic reaction.
Beetroot is very rich in antioxidants, vitamins, and minerals. Adding the beetroot puree makes these muffins healthy and delicious. Here are other reasons why these eggless beetroot chocolate muffins should be a go to recipe for your dessert or snack:
Nutritional value of beetroots and chocolate
- Beetroot is a good source of essential nutrients, including fiber, folate, vitamin C, and potassium. These nutrients help strengthen your immune system.
- Beetroot is packed with powerful antioxidants that help combat free radicals and reduce the risk of chronic illness.
- Beet root is naturally sweet thus reducing the need for excessive sugar in your muffin recipe.
- Chocolate, especially dark chocolate, is loaded with antioxidants like flavonoids and polyphenols. These compounds help combat oxidative stress, reducing the risk of chronic diseases.
- The flavonoids in chocolate have anti-inflammatory properties, which can benefit overall health and potentially reduce the risk of chronic inflammation.
How to make eggless Beetroot chocolate muffins
This recipe is easy to make and the ingredients are readily available. Those that are not available can be replaced with alternative ingredients. Here is a look at the basic ingredients needed for these muffins:
Ingredients:
- Ground flax seed. This used as egg replacer and binding agent
- Water – Use water to soak the ground flax seeds for five minutes before using.
- Large beetroot, pureed. Boil to soften and puree one beetroot with a blender or food processor.
- Agave syrup. This is used as a sweetener.
- Maple syrup. Used as sweetener together with agave syrup.
- Coconut milk. For more nutrition and for people with dairy sensitivities, coconut milk or any other non-dairy milk is a good alternative.
- Coconut oil. You can also use canola, olive oil or melted butter for these muffins.
- Baking soda and baking powder. These are used as the leavening agent for the muffin
- Cocoa powder
- All-purpose flour. For gluten-free alternative, use buckwheat flour.
- Oats flour.
- Pinch of salt.
Instructions:
- Mix ground flax seeds with water and set aside for five minutes.
- Boil and puree the beetroot with a blender.
- Preheat the oven to 350°F (180°C) .
- Grind rolled oats using a grinder or processor. You can make your own oats flour at the comfort of your own home.
- In a large bowl, mix the soaked flax seeds, beet puree, agave syrup, maple syrup, coconut oil and coconut milk (wet ingredients).
- In another bowl mix well all-purpose flour, oats flour, coco powder, baking soda, and salt (dry ingredients).
- Mix the two mixtures and spoon the batter into muffin cups.
- Bake in the pre-heated oven for 20 minutes or until golden brown.
- When done, remove the muffins from the oven and let them cool before serving.
Variations
These eggless beetroot chocolate muffins can be adapted to various dietary restrictions. You can make them gluten-free, dairy-free, or nut-free to accommodate specific dietary needs. Experiment with fresh fruits, dry fruits or coconut flakes to customize this recipe to your preference.
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Tips and tricks of making eggless beetroot chocolate muffins
- Choose a good egg replacer. There are several egg substitutes available, such as flax seeds, chia seeds, applesauce, mashed bananas, yogurt, and commercial egg replacers. The choice of egg substitute can affect the texture and flavor of your baked goods. Experiment to find the one that works best for your recipe.
- Include a binding agent. Use flax seeds or chia seeds soaked in water as a binding agent especially if you do not use them as egg replacer.
- Adjust liquid content. Pay attention to the consistency of your batter. Add more liquid or dry ingredients need be.
- To enhance flavor in eggless baked goods, consider using ingredients like vanilla extract, spices, or citrus zest.
- Use quality ingredients. This goes without saying, high-quality ingredients such as good-quality flours and fresh baking powder can make a significant difference in the final taste and texture of your baked goods.
- Be patient especially with cooling. Allow your eggless beetroot chocolate muffins to cool properly on a wire rack. This helps them set and maintain their texture.
When all is said and done, eggless beetroot chocolate muffins are a delightful and nutritious treat. they combine the rich, earthy flavors of beetroot with the sweetness of chocolate. With the added benefits of antioxidants, vitamins, and minerals, these muffins are a guilt-free pleasure. Whether you’re a devoted dessert lover or a health-conscious foodie, these muffins are sure to satisfy your cravings. Give this easy recipe a try, and you’ll be amazed at how delicious and nutritious these muffins can be.
Easy eggless beetroot chocolate muffins
Equipment
- 1 blender
Ingredients
- 2 tbsp ground flax seeds
- 2 tbsp water
- 1 beetroot large
- ¼ cup agave syrup
- ¼ cup maple syrup
- ¼ cup coconut oil
- ¼ cup coconut milk
- ¼ tsp salt
- 1 tsp baking soda
- ½ cup cocoa powder
- 1 cup all-purpose flour
- ½ cup oats flour
Instructions
Step 1: Preparation
- Mix ground flax seeds with water and set aside for five minutes.
- Boil and puree the beetroot with a blender.
- Preheat the oven to 350°F (180°C)
- Using a grinder, grind rolled oats to make ½ a cup
Step 2: Mix wet ingredients:
- In a large bowl, mix the soaked flax seeds, beet puree, agave syrup, maple syrup, coconut oil and coconut milk. Mix well.
Step 3: Mix dry ingredients:
- In another bowl mix well all-purpose flour, oats flour, coco powder, baking soda, and salt
Step 4: Make batter:
- Thoroughly mix the two mixtures together to form batter.
Step 5: Bake:
- Spoon the batter into muffin cups.
- Bake in the pre-heated oven for 20 minutes or until golden brown.
- Remove the muffins from the oven and let them cool before serving.
