Chocolate + Beet Muffins with Avocado Frosting (vegan)

Ingredients

  • 2 cups (240g) plain flour

  • 2/3 cup (65g) cacao powder

  • 2 tsp baking powder

  • 1 tsp bicarb powder

  • 1/2 tsp salt

  • 1 1/2 cups preferred plant milk

  • 2 tsp (10mL) apple cider vinegar

  • 1/2 cup (125g) pureed beetroot

  • 1 cup (125g) coconut sugar

  • 2 tsp (10mL) vanilla extract

  • 1 1/2 cups (300g) avocado flesh

  • 1/2 cup (105g) coconut oil

  • 1/2 cup (40g) cacao powder

  • 1 1/2 cup pure maple syrup

  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a 12 holed muffin tray with liners, or simply grease the tray. Set aside.

  2. Add milk and apple cider vinegar to a large mixing bowl. Allow to stand for 5 minutes, then mix in sugar and vanilla until well incorporated.

  3. Sift in flour, cacao, baking powder, bicarb soda, and add salt and coffee. Combine until smooth, then gently fold in beetroot. Spoon mixture evenly between the 12 muffin molds, then bake for 15-18 mins, or until cooked when tested. Allow to cool for a few minutes before carefully transferring to a wire rack.

TO MAKE THE FROSTING

  1. Met coconut oil over a low flame. Once liquified, turn off heat and set aside to cool.

  2. Add avocado, cacao, maple syrup and vanilla to a blender or food processor). Blend until very smooth, then (while the blender is running) drizzle in the melted oil coconut oil and continue to blend until completely incorporated. Scrape down the blender sides, as needed. Transfer the mix to a bowl and set in the fridge for at least 20 mins before pipping/spreading onto completely cooled muffins.

Makes 12-14 muffins

(Recipe from Panaceas Pantry)

jyl kutsche