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, The Secret GF
*makes 12
Ingredients:
4 large beets, cooked
¾ cup agave
⅓ cup coconut oil, melted
2 eggs
1 cup almond flour
1 cup Not Your Mama’s Flour
¼ cup cacao powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Optional: 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, Not Your Mama’s Flour, 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.