Chocolate Beet Muffins (Gluten Free)

These healthy chocolate beet muffins are made with cooked beets, almond butter and eggs and sweetened with coconut sugar. This beet muffin recipe is perfect for breakfast or packing in lunches. They're gluten free, dairy free and paleo friendly.

If you're not sure how beets would taste in a muffin, then you MUST try these chocolate beet muffins.

They're fudgy and rich, with a moist crumb texture and you cannot taste the beets. Honestly, they're like mini chocolate cakes, but without all the excess sugar and with some nutritional value thanks to the beets.

Why You'll Love these Chocolate Beet Muffins

• Paleo friendly - made with real, whole food ingredients
• Flourless - gluten free and grain free
• No refined sugar - sweetened with coconut sugar (or granulated monk fruit sweetener for low carb)
• dairy free - no milk, no butter

And yes, these beet muffins are kid friendly! All three of my children love these muffins in terms of taste and texture.

Ingredients

Here's a list of what you'll need to make these paleo beet muffins:

• cooked beets
• almond butter
• eggs
• avocado oil
• vanilla extract
• cocoa powder
• coconut sugar
• baking powder
• baking soda
• salt
• dark chocolate chips (optional)

You can purchase pre-cooked beets for this recipe, or cook your own. To cook your own, wash the beets, cut them into bite-sized pieces and then steam them in a steamer pot until tender. You'll want to let the beets cool to room temperature before making the muffins.

My goal was to make these flourless chocolate beet muffins, so they contain almond butter. Any other nut or seed butter should work, but almond butter has a very neutral flavor, so I recommend that for best results.

I sweetened these muffins with coconut sugar. For a low carb option, use a granulated sweetener like monk fruit.

How to Make Chocolate Beet Muffins

To make these paleo beet muffins, first preheat your oven to 350 degrees F. Line a muffin tin with paper or silicone muffins liners. Please note, silicone liners work better for this recipe. Paper liners stick a little to the muffins until they have been chilled in the fridge.

Next, add all of the muffin ingredients except the chocolate chips to your food processor or high powered blender. Blend the mixture, stopping a few times to scrape down the sides until the beets are well pureed.

Add in the chocolate chips and pulse the batter a few times.

When the batter is ready, scoop it into the lined muffin pan, filling each slot just over half way full. You should get about 10 muffins.

Place the muffins in your preheated oven and bake at 350 degrees for 20-22 minutes.

After baking, cool the muffins for a few minutes in the pan, then transfer them to a wire cooling rack.

Storage

These flourless chocolate beet muffins are best stored in an air-tight container in the fridge, for up to one week.

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