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.
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)
Serving: 100g | Calories: 210kcal | Carbohydrates: 20g | Protéines: 6g | Fat: 14g | Sucre: 12g
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