Grain Free Chocolate Beet Muffins Recipes

CHOCOLATE BEETROOT MUFFINS (GRAIN FREE + PALEO)

Steps:

• Preheat heat the oven to 160°C/ 350°F. Line a muffin tin with 10 muffin liners then lightly wipe each one with oiled kitchen paper.
• In a medium bowl, combine the raw beetroot, eggs, honey, vanilla, coconut oil and salt.
• Mix well until combined, then add the almond flour, cocoa and baking powder.
• Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
• Bake for 40-45 minutes or until a toothpick comes out clean.
• Remove from the oven and cool completely in the tin.
• Serve alone or topped with your desired flavoured frosting.

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!

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees
• Combine your wet ingredients in a mixing bowl (beet puree, eggs, honey, and coconut oil).
• Add your dry ingredients to your wet ingredients (coconut flour, cacao powder, arrowroot starch, baking powder, baking soda, and salt).
• Mix everything together thoroughly.
• Stir in chocolate chips.
• Spoon into muffin cups until 2/3 -3/4 full.
• Top with additional chocolate chips if desired.
• Bake at 350 for 18-22 min

GRAIN-FREE DOUBLE CHOCOLATE BEET MUFFINS

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.