Grain Free Chocolate Beet Muffins Food

GRAIN-FREE CHOCOLATE BEET MUFFINS

Steps:

• Preheat the oven to 375 degrees F and line a 12-hole muffin tray with liners (or spray with cooking spray)
• Wash and chop a beet and pulse it in a food processor (or grate it). Measure out 1 cup-worth of grated beet and save the remaining grated beet for future uses (such as smoothies!).
• Add the 1 cup of grated beet and coconut milk to a food processor (or blender) and process until smooth. Add the maple syrup, cider vinegar, eggs, and vanilla extract and blend until combined.
• Add the almond flour, tapioca flour, coconut flour, cacao powder, ground cinnamon, baking soda, and salt (dry ingredients), and blend until combined.
• Fill the muffin holes most of the way up with muffin batter. Place on the center rack of the preheated oven and bake for 18 to 25 minutes, or until muffins test clean (mine took 24 minutes).
• Allow muffins to cool at least 20 minutes before digging in!

CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE BEETROOT MUFFINS (GRAIN FREE + PALEO)

Steps:

• Preheat heat the oven to 160°C/ 350°F. Line a muffin tin with 10 muffin liners then lightly wipe each one with oiled kitchen paper.
• In a medium bowl, combine the raw beetroot, eggs, honey, vanilla, coconut oil and salt.
• Mix well until combined, then add the almond flour, cocoa and baking powder.
• Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
• Bake for 40-45 minutes or until a toothpick comes out clean.
• Remove from the oven and cool completely in the tin.
• Serve alone or topped with your desired flavoured frosting.

GRAIN-FREE DOUBLE CHOCOLATE BEET MUFFINS

Steps:

• Preheat oven to 375 degrees. Grease a 12-case muffin pan.
• In a medium bowl whisk together coconut flour, cocoa powder, tapioca starch, baking powder, baking soda and salt.
• In another bowl mix together beet puree, eggs, maple syrup, coconut oil and vanilla extract. Stir wet and dry ingredients until all lumps are gone. Fold in chocolate chips.
• Divide batter into 12 muffin cavities and top each with a few chocolate chips. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.