“Yeah, you got that yummy-yum. That yummy-yum, that yummy-yummy.” I could not agree more with Justin Bieber, except that my focus of attention is a different one. Mine is directed at the most delicious brownies/ muffins ever. These goodies are made with (drumroll, please!) BEETS! These lovely treats ooze chocolatey goodness, and you can’t taste the beets. Plus, they are lower in sugar and gluten-free, which takes these epic bundles of deliciousness to a whole other feel-good level. Please give them a go and let me know what you think! These might well be your next favorite dessert.

Ingredients

Dry Ingredients

• 1 cup of gluten-free flour mix
• 2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup coconut sugar

Wet Ingredients

• 1 cup mashed beet (two medium-sized beets)
• 1 ripe, medium-sized banana (mashed)
• 1/2 cup vegan buttermilk (1/2 cup non-dairy milk + 1 tbsp of lemon juice/ set aside for 5 minutes)
• 1 tbsp golden syrup
• 1/3 cup melted vegan margarine

Add-ins

• 1/2 cup chopped semi-sweet chocolate (dairy-free)

Instructions

1. Add the dry ingredients to a large-sized bowl. Whisk until well-combined. 
2. Add the wet ingredients to a medium-sized bowl. Whisk until well-combined. 
3. Add wet mixture to dry mixture and then mix. Do not overmix. The batter should be thick and lumpy. 
4. Gently fold in the chopped chocolate. 
5. Let batter rest at room temperature for 30 minutes.
6. In the meantime, preheat oven to 180 C/ 350 F. Butter 10 muffins cups or line them with paper liners.
7. Using a spatula, gently mix the muffin batter couple of times before transferring it to the muffin tins. Divide batter evenly between the muffin cups (almost to the top). 
8. Bake for approx. 30-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. 
9. Cool for 10 minutes and then transfer muffins to a wire rack to cool completely. 
10. Enjoy!

Kitchen Soundtrack