Chocolate Beet Muffins Recipes

GRAIN-FREE CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 375 degrees F and line a 12-hole muffin tray with liners (or spray with cooking spray)
• Wash and chop a beet and pulse it in a food processor (or grate it). Measure out 1 cup-worth of grated beet and save the remaining grated beet for future uses (such as smoothies!).
• Add the 1 cup of grated beet and coconut milk to a food processor (or blender) and process until smooth. Add the maple syrup, cider vinegar, eggs, and vanilla extract and blend until combined.
• Add the almond flour, tapioca flour, coconut flour, cacao powder, ground cinnamon, baking soda, and salt (dry ingredients), and blend until combined.
• Fill the muffin holes most of the way up with muffin batter. Place on the center rack of the preheated oven and bake for 18 to 25 minutes, or until muffins test clean (mine took 24 minutes).
• Allow muffins to cool at least 20 minutes before digging in!

BEET CHOCOLATE MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Boil the beets in water, covered, for approx. 40 minutes (depending on their size) until tender but still quite firm. Drain and leave the beets to cool. Peel and puree.
• Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line with paper cases a12-hole muffin pan and set aside.
• In a bowl combine the flour, ground almonds, baking powder, cocoa, sugar salt and chocolate chips and stir well with a whisk. Set aside.
• In another large bowl whisk together the eggs with oil and milk until smooth. Pour in thebeet puree and stir thoroughly. Add in the flour mixture all at once and stir just to combine.
• Spoon equal amounts of the muffin batter into your muffin pan and bake in the centre of the oven for 27 minutes. Remove from the oven and sate aside for 10 minutes then transfer the muffins onto a rack to cool completely.

CHOCOLATY BEET MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 355°F/180°C.
• Peel the beets and grate in food processor with a grating disc. Set aside.
• In a medium bowl, sift together the flour, cocoa, baking powder and salt.
• In a small bowl, whisk together the eggs and milk.
• In a large bowl using a hand mixer on medium speed, cream together the sugars, butter and oil. Using the hand mixer on low speed, beat in the egg mixture. Slowly fold in the flour mixture.
• Using a spatula, mix in the grated beets and chocolate chips.
• Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
• Bake for 20-25 minutes, until the muffins are springy to the touch. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.