Easy 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.
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Servings: 12 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.
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