If someone had said to me a year ago that I would bake a vegan muffin that tasted ‘just like the real thing’ I would have given a derisory snort of disbelief. But in my new wholesome existence, thanks in no small part to becoming friends with Paris (the founder of the lifestyle website called Avocado Please, nonetheless), I have opened my mind to the possibility that you can bake something delicious without butter. Yes, some things will always need dairy – cheese scones for example – but muffins, I have recently discovered, are not one of them.
For our last Vegessential recipe using beetroot, we opted for the well-known and loved combination of chocolate and beetroot. We used a combination of ‘Beyond Dark’ 85% chocolate chips and melted chocolate, for a double whammy of the good stuff. The beetroot gives a deep, rich flavour and provides the moistness that is so essential for a good muffin. There is a ‘secret’ ingredient that flummoxed everyone who tried to guess it: avocado. This binds the mixture together, and gives the muffins a smooth, buttery texture. Paris sums the muffins up rather well, describing them as combining ‘a vibrant purple complexion, an earthy aroma and nutritional brilliance’. Well said, Paris.
The styling team (me and Paris) had great fun creating ‘muffin chaos’ shots on my bedroom floor, arranging bits of muffin haphazardly in amongst chocolate chips and beetroot leaves. The chocolate drops melted in the sweltering July heat, leaving shiny little circles on the slate that we gleefully scooped into our mouths once we’d finished the shoot. That thing that is slopped on the side of the muffins is a rather remarkable banana and cashew ice cream (recipe coming soon.)
You can find the recipe on Avocado Please here.
You will require a muffin tin and an open mind.