Chocolate beetroot muffins
15 MIN
SATIETY10 muffins
I love searching for healthier recipes because it is a great way to pamper that inner desire to eat something sweet. What I like the most is that after eating a healthy dessert there is no “sugar hangover” or drowsiness from flour or butter. Not to mention, there is so much fun to watch friends reactions after telling them that the cupcakes are made from… beetroot 🙂
In this cupcake recipe, there are 3 beetroots, no gluten or milk. However, beetroot puree, cocoa, and dark chocolate provide them with juiciness, softness, and rich taste… In short you can surprise your family and friends with these vegetable cupcakes, which do not give in to traditional ones 🙂
Ingredients| 1 cup | beetroot puree (3 medium-sized boiled beets) |
| 35ml (⅓ cup) | almond milk |
| 130 g (1 cup) | almond or corn flour |
| 75 g (¼ cup) | maple syrup or liquid honey |
| 50 g (⅓ cup) | brown or coconut sugar |
| 1 teaspoon | baking soda |
| 70 g (½ cup) | natural cocoa powder |
| 100 g | dark chocolate |
| 2 | eggs |
| pinch of | sea salt |
| 60 ml | coconut oil |
Cooking instructions1
Preheat an oven to 180 °C. In the bowl put beetroot puree, dissolved coconut oil, milk, maple syrup, sugar, baking soda, salt and gently whisk everything.
2
Add cocoa powder and flour while gently stirring. Try not to stir too much 🙂
3
Chop the chocolate bar into small pieces and mix them into the dough, leaving a few extra chocolate pieces for garnishing. Then put the dough into the molds (about two tablespoons of dough per cupcake) and put the remaining chocolate on the top.
4
Bake cupcakes for 20-24 minutes and let them rest for a few minutes after baking. Bon appetit!
