Chocolate almond flour honey Beet muffin

Serves: 12
INGREDIENTS
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)  or two eggs
1 cup beet puree
1/4 cup maple syrup or honey
1/3 cup palm.coconut sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted coconut oil  1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole wheat pastry flour (or almond flour
1/3 cup dairy-free semisweet chocolate chips + more for topping
INSTRUCTIONS
roast a beet. Otherwise, you could sub another fruit puree, such as pumpkin or applesauce.
Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add beet puree, melted oil, and ingredients. fold together.
Then divide batter evenly between muffin tins and sprinkle with a few more dark chocolate chips .
Bake for 17-20 minutes or until a knife inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
NUTRITION INFORMATION
Serving size: 1 muffin Calories: 171 Fat: 6 g Saturated fat: 4 g Carbohydrates: 27 g Sugar: 12 g Sodium: 233 mg Fiber: 3 g Protein: 3 g