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Healthy Chocolate Beet Muffins (Paleo, Gluten Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 10 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Healthy Chocolate Beet Muffins are a nutritious and delicious treat that combines the natural sweetness of beets with rich cocoa. Perfect for a paleo and gluten-free lifestyle, these muffins are moist, flavorful, and made without refined sugars or grains. Ideal for breakfast or a wholesome snack, they offer a great way to sneak in some veggies while satisfying your chocolate cravings.

Ingredients

Main Ingredients

  • 1 cup cooked beets (170g)
  • 1/2 cup almond butter
  • 2 large eggs
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder (40g)
  • 1/4 cup coconut sugar (40g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips (optional)

Instructions

  1. Preheat Oven and Prepare Pan. Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with paper or silicone muffin liners to prevent sticking and make removal easier.
  2. Blend Ingredients. Add all the muffin ingredients—except the chocolate chips—to a food processor or high-powered blender. Blend the mixture thoroughly, pausing occasionally to scrape down the sides, until the beets are fully pureed and the batter is smooth.
  3. Add Chocolate Chips. Stir in the dark chocolate chips by pulsing the batter a few times, ensuring they are evenly distributed.
  4. Fill Muffin Pan. Scoop the batter into the lined muffin pan, filling each cup just over halfway. This mixture should yield approximately 10 muffins.
  5. Bake Muffins. Place the muffin pan in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool Muffins. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • Ensure the beets are well-cooked and soft for easy blending and best texture.
  • The dark chocolate chips are optional; omit for a lower sugar version or to keep the recipe strictly paleo.
  • Use silicone or paper liners to prevent muffins from sticking to the pan.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These muffins can be frozen for up to 2 months; thaw at room temperature before serving.

Find it online: https://dishmelt.com/healthy-chocolate-beet-muffins-paleo-gluten-free-recipe/