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 times. So, here it is – our gift to every Chocolate Beet Mini Muffin fan out there. Those were the days.
CHOCOLATE BEET MINI MUFFINS
GLUTEN, GRAIN, SOY & DAIRY FREE, PALEO FRIENDLY
YIELDS 20 MINI MUFFINS
3 large eggs, room temperature
1/2 cup (5.5oz) maple syrup
1/2 cup (3.9oz) coconut oil
1 tablespoon vanilla extract
1/2 cup (1.4oz) unsweetened cocoa powder
1/4 cup (1 oz) sifted coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 cup (2.5oz) shredded red beets – squeezed to remove excess liquid
1/4 cup chocolate chips, optional
1. Preheat oven to 350°F. Line mini muffin pan (or generously grease and dust with coconut flour tapping excess flour off).
2. 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.
3. Add beets and chocolate chips, if using; mix with rubber spatula to combine.
4. Pour batter into prepared pan. Bake for 15-17 minutes. Allow to cool 30-45 minutes before serving.
Quick Tips: 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.