I have a new beet obsession, mostly in the form of decadent breakfast foods. Sort of counter-intuitive, I know, but otherwise I am the only one eating the beets besides my infant, who takes his pureed. I’ve made these chocolate beet muffins a handful of times since discovering the recipe (AMAZING blog, by the way) and have thrown them into pancakes and smoothies. This recipe is a smooshed-together version of Ree’s Mom’s Muffins and my own muffin engineering. I prefer muffin recipes with oil and nut meal in them, and let’s be honest: hot pink in the morning is always a plus. These babies are moist, crunchy, wholesome, and packed with flavor. Don’t skimp on the vanilla!
1 1/2 c unbleached all-purpose flour
1 c old-fashioned oats
1 c walnuts
1/2 c flax seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 medium beet, roasted, peeled, and sliced into 1″ pieces (about 1 c)
1/4 c honey
1/3 c coconut oil
1 c sour almond milk (1 tsp apple cider vinegar + almond milk to 1 c mark; rest in glass measuring cup 5 minutes)
1 tsp vanilla
In a food processor, pulse flour, oats, walnuts, flax, baking powder, baking soda, and salt 10 times. Add sliced beets, honey, and coconut oil; pulse another 15 times or until mixture is slightly uniform in color and texture. Crack eggs into almond milk mixture and whisk. Slowly pour eggy milk into food processor while pulsing. Batter is ready when it is totally wet and uniform in color (don’t over-mix; you probably won’t use all the milk/egg). Pour in vanilla and pulse 3-4 times. Portion into well-greased muffin cups and bake 15 minutes at 375 degrees.