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muffins-buckwheat-oat-bran-beet-carrot

Oil-Free and Vegan Beet-Carrot Chocolate Muffins


Description

I’m into beetroot at the moment as I discovered I had some beets in the fridge that needed to be consumed. So I’ve been making beet pancakes, beet muffins and adding oven-baked beetroot to salads. I think that beet brownie is up next, and here it is my beet-carrot chocolate muffins.

Soak time: 6 hours


Ingredients

Scale

Instructions

  1. Soak buckwheat groats overnight or for at least 6 hours, then rinse and drain.Soak buckwheat groats overnight or for at least 6 hours, then rinse and drain.
  2. Heat oven to 175 C (350 F).
  3. Finely grate and measure raw carrot and beetroot.
  4. Put all ingredients, except raw grated beet/carrot, into blender and blend into smooth batter.
  5. Finally mix in the grated veggies.
  6. Divide the batter between 6 muffin forms and add some dark chocolate buttons on top.
  7. Bake in the middle rack for 33-34 minutes. Remove from oven and let cool.
  • Cook Time: 33 - 34 minutes
  • Method: Baking

Keywords: beet-carrot chocolate muffins

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