Veggie Beetroot Chocolate Chip Muffins with Almond Flour - Gluten Free

These Chocolate Beetroot Almond Flour Delight Muffins bring together the unexpected harmony of rich cocoa and earthy beetroot, creating a muffin that's not only indulgent but also packed with nutrients. With the fine texture of almond flour, these muffins are gluten-free and maintain a delightful moistness that melts in your mouth.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Dessert

Cuisine International

Portions servings

Calories 210 kcal

Ingrédients

1 cup almond flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup beetroot puree

1/4 cup honey

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/2 cup dairy-free chocolate chips

1/4 cup shredded coconut (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat the eggs, then add beetroot puree, honey, melted coconut oil, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the dry ingredients, stirring until just combined.
Fold in the chocolate chips and shredded coconut, if using.
Spoon the batter evenly into the muffin tin, filling each liner about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition (per 100g)

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Veggie Beetroot Chocolate Chip Muffins with Almond Flour – Gluten Free