Grain Free Chocolate Beet Muffins Recipes

CHOCOLATE BEET MUFFINS (VEGAN, GLUTEN-FREE, OIL-FREE)

Steps:

• Prepare the beet puree by boiling whole beets until tender. Run under cold water until you can comfortably handle them, and then rub off the skins. Place the beets in your blender, and blend until smooth, stopping and scraping down the sides as needed. You should end up with around 1 cup of beet puree.
• Preheat the oven to 375°F (190°C). Line with muffin liners or grease 10 muffin pans and set aside.
• In a large bowl, combine the almond flour, brown sugar, baking soda, baking powder, and salt, and whisk until well combined. Add the vanilla extract and 1 cup (244g) beet puree and mix well. It will be a fairly dry mixture. Finally, fold in the chocolate chips or chunks. Evenly scoop the batter into the 10 prepared muffin tins, and place in the preheated oven.
• Bake for around 35 minutes, or until a toothpick inserted comes out clean. Allow to cool fully, and enjoy!

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.

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 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.