Fudgy Beet Chocolate Muffins

Ingredients:

• 2 Tbsp. ground flax seeds

• 5 Tbsp. water

• 1 cup beet puree (can sub butternut/pumpkin puree or applesauce)

• 1/4 cup agave, honey or maple syrup

• 1/3 cup brown sugar or coconut sugar

• 1/4 tsp. sea salt

• 1 1/2 tsp. baking soda

• 1/4 cup melted butter, coconut oil or vegetable oil

• 1/4 cup milk (dairy or non diary)

• 1/2 cup unsweetened cocoa      powder

• 1 1/3 cup all purpose flour or whole wheat pastry flour

• 1/3 cup chocolate chips 

Directions:

1. To make beet puree, steam or bake beets until tender. Once cool, peel them and blend with a little water until an applesauce consistency is reached.

2. Preheat oven to 375F.

3. Mix flax seeds with water and set aside to rest for 5 minutes.

4. Combine dry ingredients in a bowl, and wet ingredients in a separate bowl (including flax mixture).

5. Combine wet & dry ingredients. Fold in chocolate chips, reserving some for the top.

6. Add liners to a muffin tin. Fill each one 2/3 full of batter. Sprinkle with chocolate chips.

7. Bake 17-22 minutes until a toothpick comes out clean.