Chocolate Beet Muffins (Paleo, Gluten Free) (Edit recipe)

These healthy chocolate beet muffins are made with cooked beets, almond butter and eggs and sweetened with coconut sugar. This beet muffin recipe is perfect for breakfast or packing in lunches. They're gluten free, dairy free and paleo friendly.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	13 g
Carbohydrates:	15 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	184 mg
Fiber:	3 g
Sugars:	8 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 10

Ingredients

1 cup Pre-Cooked Beets, (170g)
0.5 cup Almond Butter
2 whole Eggs
2 Tbsp Avocado Oil
1 tsp Pure Vanilla Extract
0.5 cup Cocoa Powder
0.25 cup Coconut Palm Sugar
1 tsp Otto's Naturals Grain-Free Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
0.333 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F and line a muffin pan with paper or silicone muffins liners*
Add all of the muffin ingredients, except the chocolate chips, to your food processor or high powered blender. Blend the mixture, stopping a few times to scrape down the sides until the beets are well pureed.
Add in the chocolate chips and pulse the batter a few times.
Scoop the batter into the lined muffin pan, filling each slot just over half way full. You should get about 10 muffins.
Place the muffins in your preheated oven and bake at 350 degrees for 20-22 minutes.
After baking, cool the muffins for a few minutes in the pan, then transfer them to a wire cooling rack