VEGAN RED VELVET SUPERHERO MUFFINS RECIPE
To celebrate Earth Day, we are sharing one of our favorite vegan muffin recipes from Rise & Run. This Friday celebrate planet Earth with a sunrise run followed by a steaming cup of joe and these earthy muffins that have just a touch of sweetness to appeal to all ages. Post-breakfast you’ll have enough energy to bike to work, plant a garden, clean up a park or trail, or donate to your favorite environmental non-profit.
SUPERHERO MUFFINS MADE WITH BEETS (AND LOVE!)
Eggs and butter will not be missed in this antioxidant-rich dark chocolate muffin, definitely our best-ever vegan Superhero variation. The beets and cocoa powder add rich flavor and help replace minerals lost after a sweat session.
We named these red velvet muffins because the batter has a deep red hue thanks to the grated beets. If you were to top these muffins with homemade frosting, you could easily pass them off as healthier cupcakes.
INGREDIENTS:
- 11/2 cups grated peeled raw beet (about 1 medium)
- 1 cup canned unsweetened full-fat coconut milk
- 1⁄3 cup coconut sugar
- 1 tablespoon fresh lemon juice
- 2 cups oat flour (grind rolled oats in a blender or food processor)
- 11/2 cups almond flour or almond meal
- 1/2 cup dark chocolate chunks (chopped from a bar) or chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin or a 24-cup mini-muffin tin with paper liners.
In a large bowl, combine the beet, coconut milk, sugar, and lemon juice.
In a medium bowl, combine the oat flour, almond flour, chocolate, walnuts (if using), cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine.
Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until firm on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes for large muffins or 25 minutes for mini muffins.
Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
Find more amazing Superhero Muffin recipes in R&R, including our favorite savory, high-protein muffins! Check out our 700+ 5-star reviews on Amazon.
Vegetarian-friendly cookbook: 107 vegetarian recipes (includes vegan), 52 vegan recipes, 26 recipes that can be easily made vegan.
