Muffins are one of my favorite pastries in the morning. It’s really easy to make and only takes a few minutes of preparation before baking.
These beetroot muffins are vegan – nondairy and contain no eggs – and it’s simply delicious and surprising! They have a beautiful red shade that makes them absolutely irresistible. It’s a great idea for breakfast or as a light snack, and you’re gonna love it.
Vegan Beet and Almond Muffins
80 grams almond butter
125 grams (1/2 cup + 2 tbsp.) sugar
Pinch of salt
1 tsp. vanilla extract
80 ml. (1/3 cup) vegetable oil
140 grams (1 cup + 2 tbsp.) whole Spelt Flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
150 grams (2 small units) finely grated fresh beetroot
20-30 grams sliced blanched almonds
- Preheat the oven to 170c and arrange paper cups in a muffin pan.
- In a bowl, mix almond butter, sugar, salt, vanilla, and oil into a uniform mixture.
- Add flour, baking powder, cinnamon, cardamom and ginger and mix until uniform.
- Add the grated beets and gently fold until incorporated.
- Fill the muffin pan with the batter up to 3/4 of each muffin height.
- Sprinkle some almonds on the top of the muffins.
- Bake the muffins for 20-25 minutes or until golden and set.
- Cool completely and serve.
- It is recommended to serve the muffins at room temperature.
- Keep the muffins in a closed container in the refrigerator for up to 5 days.
- Instead of almonds you can use any other type of nuts you like.
- Instead of almond butter you can use raw tahini, but the taste will change slightly.