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Chocolate Beetroot Muffins

These deliciously rich and healthy muffins are grain-free and paleo-friendly, combining earthy beets and dark cocoa for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 muffins
Course: Breakfast, Dessert
Cuisine: Healthy, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g grated beetroots Use fresh, organic beets for the best flavor and nutrients.
  • 2 pieces eggs Room temperature eggs whip up fluffier and provide better texture.
  • 1/4 cup honey or maple syrup Pure maple syrup is preferred for its deep flavor.
  • 3 tablespoons melted coconut oil Opt for organic, cold-pressed coconut oil for quality.
  • 1/4 teaspoon sea salt Use fine sea salt for even distribution.
  • 1 teaspoon vanilla extract Choose pure vanilla extract for extra depth of flavor.
  • 2 cups almond flour Make sure it's finely ground for the best muffin texture.
  • 1/2 cup dark cocoa powder Look for unsweetened Dutch-process cocoa for a smoother flavor.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise.
Optional Frosting
  • 1/4 cup plain Greek yogurt or plant-based yogurt Optimize creaminess while keeping it healthy.
  • 4 tablespoons melted coconut butter Creamy and rich, adds delightful texture.
  • 1 tablespoon honey or maple syrup Sweeten it to your taste.
  • 2 tablespoons unsweetened dark cocoa powder For a chocolatey twist in your frosting.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F).
  2. Line a muffin tin with 10 muffin liners and lightly oil them.
  3. In a medium bowl, combine the grated beetroot, eggs, honey (or maple syrup), vanilla extract, melted coconut oil, and sea salt. Whisk until blended and smooth.
  4. In another bowl, whisk together the almond flour, dark cocoa powder, and baking powder.
  5. Gradually add the dry mixture into the wet mixture, stirring until just combined.
  6. Using a cookie scoop, evenly distribute the batter into the muffin wells.
Baking
  1. Bake for 40-45 minutes. Check for doneness with a toothpick after 40 minutes.
  2. Allow the muffins to cool completely in the tin before transferring them to a wire rack.
Optional Frosting
  1. In a small bowl, combine all frosting ingredients until smooth and creamy. Frost your muffins once cooled.

Notes

These muffins are freezer-friendly and perfect for busy days. Customize with mix-ins like nuts or chocolate chips.