

Yes, they were as cool (by which I really mean warm) and sweet as they sound. As my inspirations often are, this idea came from an over-buy of beets. I normally keep a jar of beets that I pickle every weekend. This time, I just had too many of them. The amount of red I was exposed to, as well as the piece of cinnamon stick I had out (from infusing my tea earlier) gave me some ideas. So I set out to make these beautiful beet muffins. I like incorporating vegetables to my cakes for additional nutrition, flavor and texture profiles. I also try to use little to no oil, and reduced amounts of sweeteners, like maple syrup. And I feel that the dessert I am enjoying is a wholesome treat, which increases my enjoyment of it. The less guilt, the better.



I must note that those red muffin tops are not due to a separate beet topping. To my delight, the same uniform batter cooked into a vibrant red top and a pale brown inside. There must be a chemical explanation for this but I don’t mind not knowing what it is. Also notable was the almost crunchy crust on top, a double win.

In the end, I had the perfect companion for that beautiful cinnamon tea (of which a new pot was brewed for the muffin occasion). Here is my recipe:

Print Vegan Beet Muffins Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Course: Dessert Cuisine: Vegan Servings : 10 muffins Author : Dreamy Leaf Ingredients 2 medium beets

1 3/4 cups whole wheat flour

1 cup cashews soaked overnight, drained and rinsed

1/2 cup almond milk

1/2 cup maple syrup

3 tablespoon cacao powder

2 tablespoon coconut oil melted

1/2 tablespoon cinnamon

1 teaspoon baking powder

1 teaspoon vanilla

1 lemon juice

1 tablespoon corn starch

1/2 teaspoon baking soda

Pinch of salt Instructions Boil or bake the beets until they are soft. Pre-heat the oven to 350 F. In a large bowl, mix the flour, corn starch, baking powder, baking soda and the salt. Set aside. Mix the beets, lemon juice, cashews, almond milk, maple syrup, cacao, coconut oil, cinnamon and the vanilla in high speed blender and blend until you get a smooth batter. Combine the batter with the flour, thickening the batter. Pour the batter in muffin molds until full. Bake, at 350F, for 25 minutes. To make sure they are done, check with the standard toothpick method (stick a wooden toothpick in the middle of a muffin and see if it comes out clean). Add more time if needed.

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