As it’s Friday today, my dearest readers, it’s time for a little bit of indulgence and I happen to have a recipe that’s perfect for the job! I made a tray of double (or actually triple) chocolate chilli muffins that are both vegan and gluten-free, although you can always use wheat flour if gluten doesn’t bother you in the slightest! These deep purple beauties owe their moist crumb to a magic ingredient that perfectly matches the earthiness of dark chocolate – yes, you guessed it, it’s beetroot! 😉 If you are not a beetroot fan, its taste doesn’t come through in these muffins, I promise, but it does keep these muffins nice and moist, effortlessly eliminating any need for eggs. I adorned my muffins with coarsely chopped dark chocolate but if you want to make them a bit less ‘whoa’ (i.e. sinful), you are welcome to skip that last ingredient altogether. Anyway, hope you’ll try them and be sure not to keep them in the oven a minute longer than they need as you want to keep them deliciously moist.