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Export 9 ingredients for grocery delivery
Step 1
See this recipe for instructions on roasting a beet. Otherwise, you could sub another fruit purée, such as butternut squash or applesauce.
Step 2
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease (as original recipe is written // adjust number of muffins if altering batch size).
Step 3
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
Step 4
Add beet purée, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Step 5
Stir in the almond milk and whisk once more.
Step 6
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Step 7
Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written) and sprinkle with a few more chocolate chips (optional but recommended).
Step 8
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
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