GUEST POST Chocolate Beet Mini Muffins
Chocolate beet muffins that are gluten, grain, soy & dairy free plus paleo friendly.
Ingredients
- 3 eggs room temperature
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
- 1/2 cup cocoa powder unsweetened
- 1/4 cup coconut flour sifted
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 cup red beets shredded & squeezed
- 1/4 cup chocolate chips optional
Instructions
- 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.
Notes
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.