These little chocolate muffins are absolutely heaven! To be fair any sort of chocolate cake always hit the spot with me 🙂 but these beauties they also pack so much goodness thanks to the beetroot and I promise you, you will never guess it’s there!
Normally I am all about using more unrefined flours like brown rice or buckwheat but this time I have used Bob’s red mill white gluten free flour and I have to say it worked really well, creating a lovely gooey and soft consistency.
When cooking the beetroot to make the purée please do not steam them or boil them, it’s very important to roast them wrapped up in foil otherwise they will retain too much water resulting into a too wet batter.
These muffins are absolutely delicious as they are but they are dream coated in melted chocolate and served with coconut yogurt, possibly one of my favourite combination!
2 Tbsp flax seed meal + 5 Tbsp water
1/2 cup of almond meal + 3/4 tsp apple cider vinegar
1 1/2 tsp baking soda
1/4 cup of maple syrup or honey
1/3 cup of coconut sugar or more if you like it sweeter
1/4 cup melted coconut oil
1 cup of beet puree
1/4 tsp sea salt
1/2 cup of raw cacao ( I have used Aduna)
1/2 cup of ground almon
1/4 cup of brown rice flour
3/4 cup of Bob Red mill gluten free flour blend
To roast beets, preheat oven to 180 degree and wrap in foil. Bake for 50 minutes – 1 hour, or until a knife slides through easily. Peel away the skin. Add beets to a food processor or blender and add 1/4 cup of almond or any non dairy milk. Blend until creamy and smooth.
Line about 8-10 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Mix the milled flaxseed with the water into a mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, salt and mix.
Add the raw cacao, almond meal, brown rice flour and gluten free flour blend and beat to combine. It should resemble a thin batter that’s pourable.
Divide batter evenly between muffin tins, filling 3/4 full
Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Please don’t try to eat them early because they need to fully cool or they would stick to the wrappers.