Chocolate Beet Muffins

I think I might have just found my new race morning muffin. Since both chocolate and beets are known for their ergogenic effects (meaning they contain compounds, namely nitrates, that have been shown to increase the efficiency of our energy producing cells as well as increase time to exhaustion when running and improve speed), these new chocolate beet muffins may just replace my usual banana muffin I typically have about 1.5-2 hours pre-race! Certainly this morning I had the best Friday morning run in a long time – fuelled by one of these muffins. Or maybe it was the fact it’s finally not raining and there was a beautiful pink sunrise? Regardless, these are delicious 🙂

Makes 12 full size muffins.

Ingredients

• 2 Tbsp chia seeds + 6 Tbsp unsweetened almond or coconut milk
• 1 packed cup shredded beets (about 1 large beet)
• 1/3 cup unsweetened applesauce
• ¼ cup maple syrup + 2 Tbsp
• ¼ cup honey
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp sea salt

• 1 cup raw cacao powder
• 2 tsp baking powder
• 1 cup instant rolled oats
• ½ cup walnut pieces (optional)
• ½ cup chocolate chips (optional)

• ¼ cup hemp hearts (to top muffins with)

Directions

1. Heat oven to 350. Line a muffin pan with 12 parchment paper muffin cups.
2. In a large bowl, mix together the chia seeds and milk – let sit for a few minutes until gelled. Add the shredded beet, applesauce, maple syrup, honey, coconut oil and salt.
3. Fold in the raw cacao powder and baking powder. Add the rolled oats and optional walnuts and/or chocolate chips.
4. Divide the batter between the 12 muffin cups and top with hemp hearts.
5. Bake for 30 minutes. Let cool completely. Store in fridge if they will be around longer than 24 hours – store in freezer if they will be around longer than 3 days.

To deliciously healthy food and stronger faster running… Cheers,

Sarah J Cuff, RHN