Description
These healthy chocolate beet muffins are made with cooked beets and sweetened with coconut sugar. They are flourless, gluten free, dairy free and paleo friendly.
Ingredients
- 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)
Instructions
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Preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffins liners**
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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.
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Add in the chocolate chips and pulse the batter a few times.
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Scoop the batter into the lined muffin pan, filling each slot just over half way full. You should get about 10 muffins.
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Place the muffins in your preheated oven and bake at 350 degrees for 20-22 minutes.
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After baking, cool the muffins for a few minutes in the pan, then transfer them to a wire cooling rack
Notes
*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.