A decadent treat for those who love beets!
Blogging has definitely opened up new opportunities for me to virtually meet other people out there in the world who are fueled by the same passions. This gives me the chance to find others who also share their healthy living tips and join in an exchange of ideas! One in particular that I connected with is Danielle of the blog Natural Contents. Her site (and cookbook) are one mouthwatering and guilt free recipe after the other, so I couldn’t wait to have her share one here! Plus, there is an extra treat offer with her post!
GUEST POST BY NATURAL CONTENTS
Reprinted from Good Food for Everyone: Farm Fresh Clean Eating
When we went gluten free, I dove into “making” mode just determined to create delicious eats and treats that would taste so damn good everyone would love. Mini muffins became an obsession and have circulated amongst family and friends in all sorts of variations throughout the years. Our best friend, Elle, actually created a logo as she believed we should start a muffin company called, “My Lovin’ Muffin.” Great name, right?
The earthiness of the beets combined with the sweetness of maple and cocoa make for a complex rich muffin. Even if you’re not a beet fan, give these muffins a try. Beets are all sorts of good for you.
This recipe has been swooned over and asked for many a times. So, here it is – our gift to every Chocolate Beet Mini Muffin fan out there.
Ingredients needed are shredded red beets (squeezed to remove excess liquids), coconut oil, coconut flour, maple syrup, cocoa powder, eggs, vanilla extract, baking powder and sea salt. Plus chocolate chips if you desire!
-Preheat oven to 350°F. Line mini muffin pan (or generously grease and dust with coconut flour tapping excess flour off).
-In a medium size bowl (or stand mixer), combine eggs, maple, oil, vanilla, cocoa, coconut flour, sea salt and baking powder; mix well to combine. Scrape down sides and mix again – be sure to remove all lumps.
-Add beets and chocolate chips, if using; mix with rubber spatula to combine.
-Pour batter into prepared pan. Bake for 15-17 minutes. Allow to cool 30-45 minutes before serving.
If you take out the beets, you have the base to a perfect chocolate cupcake or muffin. They freeze well and thaw within 30 minutes – so bake away, freeze, thaw and frost on demand.
Danielle is the co-founder of Natural Contents, a lifestyle blog dedicated to clean eating, real food and healthy living. After a lifetime of conventional eating and being plagued with health issues, this self-proclaimed fast food junky turned real food lover, transformed her family’s well-being by following a clean, farm fresh, gluten, grain and soy free lifestyle. Danielle believes there’s no one-size fits all approach to eating – value and truth can be found in many diets, but one thing’s for sure – everyone can benefit from clean, chemical free, farm fresh food. Let Natural Contents help you navigate your way around the kitchen and through the farmers’ market; while teaching you tips and tricks to keep your overall wellness on track.
>>Together we have decided to offer a fun contest for our fans! With Valentines around the corner these chocolate beet mini muffins are the perfect home baked gift. We think a free healthy recipe book would go nicely as well! Danielle has graciously agreed to provide her beautiful ebook for the winner.
This digital cookbook features beautiful full-color photos and over 80 clean recipes inspired by the local growing season – all gluten, grain and soy free, either paleo or paleo friendly, and many are dairy free or vegan.
After the contest you can of course purchase her ebook or cookbook on her site shop at any time. Now indulge in your homemade chocolate beet muffins!