Vegan Red velvet muffins

The world of healthy- sweets... I wonder... 
I am lactose intolerant and as much as I love sweets (always made by me or people I trust),I love to eat healthy, trying to make my sweet recipes with less sugar, less fat... 
I don’t remember where was the place I jot down this recipe, but if I wrote it down, something caught my eye... (if I remember the blog/ magazine I’ll tell you)

To make these vegan muffins you´ll need just a few ingredients. And the “ Star” here will be the beetroot. Adding this veg allow you to cut down the sugar and get a perfect and moist dough. If you don’t like beetroot, maybe this one is not for you though... As I can tell, in my opinion, there’s a slight beetroot flavor so I prefer to “warn” you up. I ate them with thick sweetened yogurt and it was really nice for me. I combined another one with my chocolate pudding (lactose free) You can get the recipe clicking  HERE, and it was scrumptious. 

I hope you’ll enjoy the recipe. There’s a way to eat healthier without stop eating homemade “sweets”

Ingredients:

1medium Beetroot (purée)
150 grams Whole wheat flour
1/4 tsp salt
1 1/2 Tbsp cocoa powder
100 grams brown sugar 
10 grams Baking powder
65 ml veg oil
2 Tbsp apple vinegar

Filling/ topping:

1 cup coconut cream
1 cup thick yogurt (sweetened) Not if vegan 

Method:

• Preheat oven to 170ºC 
• Mix dry ingredients: flour, baking powder, salt, cocoa powder.
• Mix wet ingredients: veg oil, beetroot purée, vinegar. Once mixed, spoon in the sugar and mix well.
• Pour the wet mixture into the dry one. Mix until well combined.
• Scoop the batter into 5 muffin cups (3/4 filled)
• Bake for 20-25 minutes (or until the skewer comes out clean)
• Let them cool down on a wire rack.
• If you want to eat them with the frosting, just whip the coconut cream (until soft. !0 min aprox.) and scoop it into a piping bag. Put it in the refrigerator. Don’t use it until the muffins are completely cool.
• Once are cooled, just pip the coconut cream on top of the muffins, or you can even fill them with this coconut cream.
• I made mines with thick yogurt, and instead of decorate them with a frosting I cut them in half and spread some yogurt on the centre. 
• As the coconut cream and yogurt have to be cool, they may need to be in the refrigerator. Take them 15-20 minutes before serving.

I hope you’ll like the recipe!

Happy baking!

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