This is a wonderful breakfast for the family. Convenient, healthy, and tasty. That’s how I like it! Muffins are very customizable, which is why I like to try so many different flavors. I usually do double chocolate chip zucchini carrot muffins (you can barely taste the veggies!), or even orange cranberry muffins, my dad is great at making gluten free blue berry and banana muffins, but this one is different, one much redder in color and filled with iron (good for those who are anemic) = chocolate beet muffins!! They give the muffin a reddish tone, and the batter looks similar to that of velvet cake, yumm:) These muffins caught my attention when I was searching through pinterest for a new way to make my old fashion muffins, and I really like them, so thank you ‘Leelalicious‘.
These muffins are perfect for making in bulk and freezing for later, as my husband and I have been using them as a breakfast or a snack throughout the weeks.
Scroll down below and check out the ingredients of this protein packed low carb gluten free grain free vegan healthy chocolate beet muffin! I think you will be pleased to find a muffin so good for both your taste buds and your body. Try it;)
Ingredients unmixed (looks gross, but just wait…):
Baked and ready to eat or freeze:)
Chocolate Grain Free Beet MuffinsPrint Recipe
- 1/2 Cup - Coconut Flour
- 1/2 Cup - Almond Flour
- 2tsp - Baking Powder
- 1 tsp - Baking Soda
- 2/3 Cup - Cocoa Flour
- 2/3 Cup - Maple Syrup/Honey/Agave
- 2/3 Cup - Coconut Oil (melted)
- 1/2 Cup - Chia Seeds
- 1 1/2 Cup - Warm Water (filtered)
- 1-2 - Small Beets (shredded in Vitamix or food processor)
- 4 tsp - Vanilla Extract
- 1 Cup - Dark Chocolate Chips
- Dash - Sea Salt
- 24 - Muffin Cups (for your convenience)
Turn the oven on to preheat at 350F.
Mix together the chia seeds and warm water in a bowl and let sit for 5 minutes to clump together and form into a gel.
In a food processor or Vitamix, pulse the beets into shreds.
In a large bowl, pour together the rest of the ingredients. Add in the shredded beets and chia seeds/water mixture. Mix the ingredients together well until it looks similar to the consistency in the photo above. If it is too liquidy, add a little more flour (if you need to add a lot more, just up all of the dry ingredients). If it is too dry for you, add more water.
Line your muffin pan with the muffin cups and fill 2/3 of the way to the top with the batter in each.
Bake at 350F for 25-30 minutes (it took me 40 minutes to throughly cook through). Stick a knife or a chop stick inside while baking to ensure they are cooked through.
Take them out when finished, wait for them to cool, and then eat fresh or bag them to freeze for another day!Enjoy!