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

Scale

1 cup cooked beets (170g)*
1/2 cup almond butter
2 large eggs
2 Tbsp avocado oil
1 tsp vanilla extract
1/2 cup cacao 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffins liners**
Add the wet muffin ingredients to a food processor or high powered blender. This includes the beets, almond butter, eggs, avocado oil and vanilla. Blend until smooth.
Add in the dry ingredients. This includes the cacao powder, coconut sugar, baking powder, baking soda and salt. Blend until well combined.
Add in the chocolate chips and pulse the batter a few times to combine.
Scoop the batter into your lined muffin pan, filling each slot about 3/4 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

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 stems and then cut the beets 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.