Triple Chocolate Beet Muffins
Healthy triple chocolate beet muffins will make you wonder why you haven't put beets in muffins before! These gluten free, dairy free, oil free and refined sugar free muffins are so delicious, veggie loaded and super chocolatey!
Ingredients
- 1/4 cup almond butter
- 1 oz unsweetened baking chocolate
- 1 egg
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup steamed and mashed beet (see note)
- 1/4 cup cocoa powder
- 1/2 cup oat flour
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a 12-hole muffin pan with paper liners or silicone muffin liners.
- Add the almond butter and baking chocolate into a small saucepan. Heat over low-medium heat unit the chocolate melts together into the almond butter. Set it aside.
- In a large bowl add the egg, almond milk, maple syrup, apple cider vinegar, and vanilla extract. Mix together fully with a whisk. Add in the almond butter/chocolate mixture and mashed beets and combine. You can also mix this up in a food processor or high-powered blender.
- Into the wet ingredients add the cocoa powder, oat flour, almond flour, baking soda, and sea salt. Mix until the dry ingredients are combined. Lastly, stir in the chocolate chips.
- Scoop the muffin batter into prepared muffin cups. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Cool slightly on a wire rack, then enjoy!
Notes
If your beet is not steamed, simply add 2 inches of water to a pot, a steamer basket, and about 2 quartered beets. Place lid on and bring the water to a gentle boil. Steam the beets for about 12-15 minutes, or until fork-tender (the size of pieces will determine how long). Once fork tender, mash with a fork or blend in a food processor for super-smooth beet puree.
Like this? Leave a comment below!