These chocolate beet muffins are made with cooked beets and sweetened with coconut sugar. They are flourless, gluten free, dairy free and paleo friendly.
- 1 cup cooked beets (170g)*
- 1/2 cup almond butter
- 2 large eggs
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1/2 cup cocoa powder (40g)
- 1/4 cup coconut sugar (40g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (optional)
Preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffins liners**
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.
Scoop the batter 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
*You can use pre-cooked beets, or steam your own for this recipe. To steam your own beets, rinse the beets, cut off the stem and then cut the beet into bite-sized pieces. Place the beets in a steamer pot and steam until tender. Let the beets cool to room temperature before using.
**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.
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