Chocolate Beetroot Muffins Grain Free Paleo Recipes

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GRAIN-FREE DOUBLE CHOCOLATE BEET MUFFINS



Grain-Free Double Chocolate Beet Muffins image

These delicious Double Chocolate Beet Muffins are secretly healthy. You can't tell, but there are beets in them. Being made from coconut flour, they are grain-free and gluten-free. No refined sugar also makes them paleo!

Provided by Regina | Leelalicious

Categories     Dessert

Time 35m

Number Of Ingredients 12

1/2 cup coconut flour
6 tablespoons cocoa powder
1/4 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup beet puree (see previous post for detailed instructions)
4 eggs (beaten)
6 tablespoons maple syrup
6 tablespoons coconut oil (melted)
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips (more for topping)

Steps:

  • Preheat oven to 375 degrees. Grease a 12-case muffin pan.
  • In a medium bowl whisk together coconut flour, cocoa powder, tapioca starch, baking powder, baking soda and salt.
  • In another bowl mix together beet puree, eggs, maple syrup, coconut oil and vanilla extract. Stir wet and dry ingredients until all lumps are gone. Fold in chocolate chips.
  • Divide batter into 12 muffin cavities and top each with a few chocolate chips. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.

GRAIN-FREE CHOCOLATE BEET MUFFINS



Grain-Free Chocolate Beet Muffins image

Grain-Free, Refined Sugar-Free, Paleo Chocolate Beet Muffins are rich and loaded with magnificent flavor AND nutrients!

Provided by Julia

Categories     Breakfast

Time 45m

Number Of Ingredients 13

1 cup shredded beet, 1 small beet
1 cup full-fat canned coconut milk
½ cup pure maple syrup
1-½ teaspoons cider vinegar
2 teaspoons pure vanilla extract
3 large eggs
1-¼ cup almond flour/meal
¼ cup tapioca flour
¼ cup coconut flour
1/3 cup raw cacao powder*
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt

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!

Nutrition Facts : Calories 171 calories, Carbohydrate 17 grams carbohydrates, Fat 10 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, ServingSize 1 Muffin, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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