Beet + Cacao Muffins (gf + df)
I am so excited about this recipe! I’m eating one of my muffins now as I type and I honestly can’t believe they came out so perfectly delicious and moist. This recipe was definitely a shot in the dark – I don’t know why I thought of putting beets in muffins, but I am so glad I did. The beets are more of a secret ingredient in this recipe. Unless you know they’re there, it would be pretty hard to pick out that unique flavor. That being said, the beets add a subtly complex flavor that makes these muffins stand out. Besides flavor, the beets also give these muffins the best texture. They’re moist, not super dense, and have a perfect crumb.I hope you give this recipe a try! I know you’ll love it!Happy baking! xoxo*makes 12Ingredients:4 large beets, cooked¾ cup agave⅓ cup coconut oil, melted2 eggs1 cup almond flour1 cup GF all-purpose flour mix¼ cup cacao powder1 tsp baking powder½ tsp baking soda½ tsp saltOptional: Cacao nibs to sprinkle on top Steps:
- Preheat the oven to 350⁰F. Line a muffin tin with wrappers.
- Puree the beets in a blender until completely smooth. Add to a medium mixing bowl with the agave, coconut oil and eggs. Whisk until thoroughly until combined.
- In a small mixing bowl, mix together the almond flour, GF flour mix, cacao powder, baking powder, baking soda, and salt.
- Add the dry flour mixture to the wet mixture by sifting through a fine mesh strainer (or using a flour sifter). Whisk just until combined and the batter comes together.
- Spoon the batter evenly into the muffin tins and sprinkle cacao nibs on top.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.