Vegan chocolate chilli muffins

These vegan chocolate chilli muffins are easy to make, indulgent and moist thanks to a secret (healthy) ingredient. They are vegan and gluten-free to boot.

WET INGREDIENTS:
2 tsp ground chia (or flax) or 1½ tbsp of reduced* aquafaba
180 ml / ¾ cup beetroot puree (approx. 300 g / 0.65 lb beetroot)
270 ml / 1 cup + 2 tbsp almond milk (or other thin plant milk)
90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
180 g / 1 scant cup sugar (I used demerara sugar)
60 ml / ¼ cup espresso or strong coffee

DRY INGREDIENTS:
120 g / 1 cup buckwheat flour
30 g / 3 level tbsp rice flour
30 g / ¼ cup cornflour / cornstarch
1 tsp baking soda
½ tsp baking powder
120 g / 1 cup cacao powder
1 tsp hot chilli powder
100 g / 3.5 oz vegan dark chocolate or chocolate chips

View the full recipe at Lazy Cat Kitchen →