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Chocolate Beetroot Muffins

These Chocolate Beetroot Muffins offer a moist and tender texture with a rich chocolate flavor, perfect for satisfying cravings while remaining healthy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 300 g grated beetroots (fresh or cooked)
  • 2 large eggs (preferably at room temperature)
  • 1/4 cup honey or maple syrup the choice is yours!
  • 3 tablespoons melted coconut oil use a high-quality brand for the best flavor
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract pure extract gives a wonderful aroma
  • 2 cups almond flour grind your own for freshness or use a trusted brand
  • 1/2 cup dark cocoa powder cacao powder for a health boost
  • 2 teaspoons baking powder
Frosting Ingredients
  • 1/4 cup plain Greek yogurt or plant-based yogurt
  • 4 tablespoons melted coconut butter
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons unsweetened dark cocoa powder

Method
 

Preparation
  1. Preheat your oven to 160 degrees C/350 degrees F. Line a muffin tin with 10 muffin liners and lightly wipe each one with oiled kitchen paper to prevent sticking.
  2. In a medium bowl, combine the grated beetroot, eggs, honey/maple syrup, vanilla extract, melted coconut oil, and sea salt. Whisk until everything is well combined and has a smooth consistency.
  3. Add the almond flour, cocoa powder, and baking powder to the mixture. Stir gently until the batter is smooth.
  4. Using a large cookie scoop, distribute the batter evenly into the prepared muffin wells. Fill each cup about ¾ full to allow for rising.
  5. Bake for about 40-45 minutes. Check for doneness by inserting a toothpick; it should come out clean.
  6. Remove from the oven and let the muffins cool completely in the tin before transferring them to a wire rack.
  7. For a special touch, combine all frosting ingredients until smooth and creamy, then spread it over the cooled muffins.

Notes

Ensure eggs and coconut oil are at room temperature for the best batter consistency. Don't overmix the batter; a few lumps are just fine!