Chocolate Beetroot Muffins Grain Free Paleo Recipes

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.

PALEO CHOCOLATE MUFFINS - GLUTEN FREE CHOCOLATE MUFFINS (ALMOND FLOUR, GRAIN FREE)

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together the dry ingredients: almond flour, arrowroot flour, raw cacao, baking soda and salt. Set aside.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Batter will be thick and liquidy-thick enough to be a bit stiff and easily scooped, but still liquidy enough to settle. Fold in chopped paleo chocolate chunks.
• Using a large ice cream scoop, scoop and drop batter evenly into prepared muffin pan-filling each cup about 3/4 of the way for a greater quantity of medium dome-topped muffins, or all the way for a lower quantity of high dome-topped muffins. Makes 9 large muffins, or 12 medium muffins.
• Bake for 19-25 minutes. Mine took 23 minutes for 9 high, dome-topped muffins. Insert a toothpick to test for doneness-it should come out mostly dry, with a few muffin bits on it.*
• Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and continue cooling on rack until completely cool. Enjoy! Storing instructions below.

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.

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.