Description
Delicious and moist muffins combining rich chocolate and earthy beetroot, perfect for a guilt-free treat.
Ingredients
Scale
- 300g grated beetroots
- 2 eggs
- 1/4 cup honey or maple syrup
- 3 tablespoons melted coconut oil
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup dark cocoa powder
- 2 teaspoons baking powder
- 1/4 cup plain Greek yogurt or plant-based yogurt (optional frosting)
- 4 tablespoons melted coconut butter (optional frosting)
- 1 tablespoon honey or maple syrup (optional frosting)
- 2 tablespoons unsweetened dark cocoa powder (optional frosting)
Instructions
- Preheat the oven to 160 degrees C (350 degrees F).
- Prepare a muffin tin with 10 liners, lightly greasing them.
- Mix the grated beetroot, eggs, honey, vanilla, coconut oil, and sea salt in a bowl.
- Combine the almond flour, cocoa powder, and baking powder with the beetroot mixture.
- Scoop the batter into the muffin tins, filling each about 3/4 full.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Cool the muffins completely on a wire rack.
- Mix the frosting ingredients if desired and spread it on cooled muffins.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg