Chocolate Beet Muffins
Leave a note
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
37
High
Nutrition per serving
Calories384.3 kcal (19%)
Total Fat14.4 g (21%)
Carbs63.5 g (24%)
Sugars31.9 g (35%)
Protein8.9 g (18%)
Sodium180.1 mg (9%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2flax eggs
12medjool dates
pitted
2bananas
1 cupfresh strawberries
or frozen, or cherries, drain liquid if using frozen
¾ cupbeet puree
3 tablespoonscoconut butter
½ cupunsweetened cocoa powder
1 tablespoondark roast ground coffee
2 teaspoonsbaking powder
½ cupalmond flour
½ cupoat flour
1 cupwhole-wheat flour
or more oat flour
½ cupdark chocolate chips
85%, optional
Instructions
Step 1
Preheat the oven to 350 degrees
Step 2
Line a muffin pan with baking cups. Stir ground flaxseeds with non-dairy milk and let sit for a couple of minutes so it can form flax "eggs."
Step 3
Add flax "eggs," beet puree and coconut butter to a food processor and blend until smooth and creamy. Put aside.
Step 4
In a large mixing bowl, sift together cocoa powder, coffee, baking powder, and flours. Stir in wet ingredients and mix thoroughly.
Step 5
Place in the refrigerator for at least 30 minutes for dough to harden a bit.
Step 6
Slice bananas and add to the batter. If using other fruit slices, add those too. Do not to add any extra liquid from the defrosted fruit, if using frozen.
Step 7
Create muffin "dough balls" by rolling dough in your hands to form 2-inch dough balls. You should get between 7 to 9 dough balls to place in muffin tins.
Step 8
Place in muffin pan and bake for 25 minutes or until a fork or toothpick inserted in the center comes out clean. Top with optional chocolate chips.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!