I’ve gone on a bit of a beetroot craze as of late. It was my fault really, I bought three 300g packets of beetroots because they were on sale and I thought I’d add them to salads, sauces and dishes. Instead, I forgot all about them. So, I ended up making Chocolate Beetroot Squares, a delicious beetroot salad and sauce (which I’ll add to Five for a Fiver shortly) and these vegan beetroot muffins!
They’re really simple to make. First, add your dry ingredients, then the grated beetroot, along with the flax egg, oil and maple syrup. Mix well until all combined and then add to a muffin tip with paper cases. Bake for 15-20 minutes at 180C and you get this:
Fancy more recipes with beetroot? Try my Chocolate Beetroot Squares!
Let’s head over to the recipe:
- 1 Pack, 300g Cooked beetroots
- 3 3/4 Cups, 300g Self-raising flour
- 1 Tsp. Baking Powder
- 3 Flax Eggs
- 10 Tsp. Maple Syrup
- 200g Sultanas (optional)
- Preheat your oven to 180C/360F/GM 4
- Line a 12-hole muffin tin with paper cases
- Add flour to an electric mixer or large bowl
- Add the salt and baking powder and mix well
- Grate the beetroot and add to the mixer. Make sure it is mixed well before adding the other ingredients
- Add the flax egg, half the oil and maple syrup. Mix well
- Gauge the mixture, it should have a liquid consistency and look nice and smooth. If you need more oil, go ahead and add here
- If you are using optional extras, go ahead and stir them in at this point
- Spoon into the paper cases - don't go all the way (about 3/4 full) as these cakes will rise. It depends on whether you like that overflowing muffin style look
- Bake until golden and a skewer inserted into the centre of the muffins comes out clean
- Each muffin provides 1 of your 5 day
- Make this muffin extra sweet and gooey by adding chocolate chips!
If you make this recipe, please let me know what additional ingredients you used, if any at all. I’d love to find out how this recipe can be further enhanced. The sultanas in this particular beetroot muffin recipe were delicious with a lovely sweet result. Please tag me on @Fiveforafiver via Facebook/Twitter (@Fiveforafiver1 via Instagram), using the hashtags #FiverFoodies and/or #FiveforaFiver. Let me know how you get on!
Here is a list of the ingredients I used for this particular recipe, which I found from ASDA for £4.97 total (prices may vary after 11th July 2018):
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