Adding chocolate to beets is some sort of wizardry because the beet taste just disappears and you’re left with a red velvety, decadent dessert. Trust me, no one will suspect Dwight Shrutes favourite vegetable is in their chocolate muffins (side note: Britt, won’t understand this reference because she doesn't watch The Office. I know, it’s absurd). I like to make the beet puree in advance, and then just quickly whip up these muffins the following day, to break apart the recipe a bit. Pro tip: don’t wear white while operating beets.

Ingredients:

3 medium beets, about 1 cup beet puree
1 cup spelt or APF
1/3 cup almond flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 egg
1/2 cup maple syrup
1/3 cup coconut oil, melted
1/3 cup milk
1 tsp vanilla
1/4 cup chocolate chips

Recipe:

1. Preheat oven to 375 F. 
2. Peel beets and chop into cubes. Lightly oil and toss with sea salt. Place them on a sheet pan lined with parchment paper and roast for at least 1 hour, or until beets completely soften. Allow to cool.
3. Using a food processor, blend the beets until they turn into beet mash. You can prepare the beets a day in advance, and leave the beet puree in the fridge.
4. In a bowl, combine the flours, cocoa powder, baking soda, baking powder and sea salt. Stir to combine.
5. In a separate bowl, whisk the beet puree with the egg, maple syrup, coconut oil, milk and vanilla. 
6. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
7. Grease the muffin tin with coconut oil, or butter, and spoon batter until ¾ full. Sprinkle a few extra chocolate chips and sea salt flakes on top of the batter of each muffin. 
8. Bake for 18-20 minutes. Remove and allow to cool in the muffin tin for 5 minutes, then on a cooling rack for 10 - 15 minutes.