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Vegan Chocolate Beetroot Muffins

Course Cakes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Rafeeda

Ingredients

  • 1/2 cup beetroot puree
  • 1 cup soymilk
  • 1 tsp apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup oil I used sunflower
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup wholewheat flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Preheat oven to 180 degrees. Line a 12 cup muffin pan and set aside.
  • Combine the soy milk and vinegar in a big bowl and set aside for five minutes to curdle.
  • Add the beetroot puree, sugar, vanilla and oil and whisk well till nicely combined.
  • Sift all the dry ingredients into the wet ingredients and whisk well till all moist. Divide into the prepared muffin tin.
  • Bake for 20 to 22 minutes till done. Cool completely.