MEXICAN CHOCOLATE BEETROOT MUFFINS

I say brace yourselves, I chopped my hair off and made badass spicy chocolate vegan muffins.

MEXICAN CHOCOLATE BEETROOT MUFFINS

2 tablespoons ground flaxseed

100ml (6 tablespoons) water

250g (1 cup) pureed (cooked) beetroot

60ml (1/4 cup) agave syrup

50ml (1/4 cup) melted coconut oil

60ml (1/4 cup) soya milk or other non-dairy milk

50g (1/3 cup) soft brown sugar

150g (1 1/3 cup) plain flour

60g (1/2 cup) cocoa powder

2 teaspoons ground cinnamon

¼ teaspoon ground cayenne pepper

1 ½ teaspoons bicarbonate of soda

75g (1/2 cup) dark chocolate chips

Preheat the oven to 190°C/375°F and lightly grease two muffin tins or line them with cases. In a small bowl, mix together ground flaxseed and water and leave aside to set. In a separate bowl whisk together pureed beetroot, agave syrup, coconut oil, milk and sugar until smooth then pour in the flaxseed mixture. In a third bowl mix flour, cocoa powder, spices and bicarbonate of soda, mix until combined then sift them into the bowl of wet ingredients. Quickly mix everything together until just combined then fold in the chocolate chips. Scoop the batter into the prepared tins and sprinkle with more chocolate chips if you like. Bake for 15 or until a toothpick inserted into the centre of the muffins comes out clean. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely. Go cut your hair then stuff your face with muffins.