Beet-jeweled Banana Bread Chocolate Muffins (Vegan, Nut-Free) (Edit recipe)

8-ingredients, easy to make, perfect for breakfast on-the-go, snack time, and freezer-friendly, this recipe makes 18 regular-size muffins. The beets take on the sweetness of the banana and sugar and taste like sweet little candied gems in each chocolate-y bite.

10 minutes

23 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	12 g
Carbohydrates:	39 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	159 mg
Fiber:	3 g
Sugars:	24 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 18

Ingredients

0.5 cup Plant Based Butter, softened at room temperature
2 oz Beets, 2 (1 ounce each) diced, pickled beet cups in beet juice; reserve juice to use in muffins; divided use
1 cup Cane Sugar, Organic
1.5 cups All Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
1.75 cups Banana, 3 medium-large very ripe bananas, mashed
1.75 cups Semi-Sweet Chocolate Chunks, Or chocolate chips (dairy-free); divided use

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line 18 nonstick muffin cups with paper liners; set aside.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using handheld mixer, cream together plant butter and sugar. Add 1/2 cup reserved beet liquid; beat to combine.
In medium bowl, whisk to combine flour, baking soda and salt.
Add dry mixture to plant butter mixture; beat to partly combine. Beat in mashed banana.
Stir in reserved diced beets and 1 1/2 cups chocolate chunks.
Fill each muffin cup to almost full. Use remaining 1/4 cup chocolate chunks to top each one with 2-3 chunks.
Bake on middle rack of oven for 23-25 minutes, or until toothpick inserted in center comes out clean. Cool completely before serving.

Notes

Store in single layer in airtight container for up to 3 days at room temperature, then in fridge for additional 2 days. Muffins also freeze well for up to 3 months.