Step 1

Preheat oven to 350°F. Grease or add paper liners to muffin pan.

Step 2

In a small bowl, combine the ground flax with the water. Stir and set aside for 5 minutes. This will create the "flax egg". It will become a gel consistency.

Step 3

Use a blender, food processor, or an immersion blender to puree cooked beets until smooth.

Step 4

In a medium bowl combine the flour, cocoa powder, baking powder, and salt, stirring to evenly.

Step 5

In a large bowl combine the beet puree, brown sugar, oil, oat milk, and flax egg. Whisk until smooth.

Step 6

Stir in the dry ingredients until just combined. Then, fold in your chocolate chips.

Step 7

Divide batter between the muffin cups, filling to nearly the top. Leave about ½” of space.

Step 8

Bake for 23-27 minutes until a skewer inserted comes out with just a few crumbs (but not wet).

Step 9

Allow to cool for at least 15 minutes in the pan before serving. These are best the same day or can be frozen for up to 1 month. Bring to room temperature before serving.