Category
Desserts / Muffins / Snacks / Vegan / Grain-Free
Servings
Makes 16 Muffins
Cook Time
18 minutes
Author:
Marsha Hebert
Ingredients
1-1/2 cups (210 grams) cassava flour
1-1/2 cups (215 grams coconut sugar
3 tablespoons (20 grams) red beet powder
3 teaspoons (14 grams) baking powder
1 cup (240 grams) can coconut milk
3/4 cup (190 grams) plain yogurt, dairy-free
1/2 cup (75 grams) vegan chocolate chips
Directions
Preheat oven to 350F (180C). Grease a 12-cup muffin pan or line with 12 muffin paper liners.
In a large bowl, whisk together the cassava flour, coconut sugar, beet powder and baking powder. Create a well in centre and set aside.
In a medium bowl, whisk together the coconut milk and yogurt. Pour the liquid in the well of the dry ingredients. Stir gently until just combined; do not over mix. Stir in chocolate chips.
Divide the batter among the prepared muffins pan, filling each about two-thirds full. Bake for 18 - 20 minutes, until risen, and firm to the touch. Remove from oven and let muffins cool in pan for 5 minutes, then transfer to wire rack to finish cooling. Serve and enjoy!
Recipe Note
Happy Valentine Day! Recipe 3 of 3 for you today! Guilt-free, heart healthy easy Chocolate Red Velvet Muffins that is grain-free, vegan, paleo, vegetarian and always gluten-free and dairy-free.