Snapshots & My Thoughts by Ailee Petrovic

I think that everyone needs their signature baked good. Unfortunately for me, I’ve never had one, and as a health-focused vegan, it has been hard to find recipes that fit the bill for nutrition while tasting delicious. That is, until I came across Minimalist Baker. This blog is my everything! I found two chocolate beet muffin/cupcake recipes and have fallen in love (as has Sasha, my toughest vegan critic!). I slightly adapted this one – replacing the all purpose flour with Bob’s Red Mill Gluten Free flour, using Stevia vs. sugar, canned beets, and adding Attune bar chocolate crumbles. Sasha gave them two big thumbs up. I highly recommend you give this recipe a try! If you do, please let me know what you think.

Ingredients

3/4 can of beets (pureed)
1 cup unsweetened soy milk
1 tsp white or apple cider vinegar
 3/4 cup baking Stevia (or coconut sugar)
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp gluten-free flour (or regular all-purpose if you don’t want them GF)
scant 1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
pinch salt
3 vegan Attune bars (found at Central Market or Whole Foods next to probiotic yogurts)

Instructions

Preheat oven to 375°F
Open can of beets and puree them until they are in liquid form. Measure out 1/2 cup and set aside.
Line a muffin pan with paper liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the Stevia, coconut oil, vanilla extract, and 1/2 cup beets and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
Put vegan Attune bars (amazing chocolate filled with antioxidants!) into Ziplock bag and break into small pieces with a wooden spoon. Pour small chocolate crumbles into the mix.
Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
Once cooled, store in an airtight container to keep fresh. Optional: Dust with cocoa powder.

Recipe adapted from The Minimalist Baker (obsessed with her recipes!), and pictures are from here and here. If you try them, please let me know what you think!

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