Gluten-Free Chocolate Beet Muffins
These gluten-free chocolate beet muffins are soft and very moist from the beetroot. They’re delicious and super chocolaty!
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About this recipe
These gluten-free chocolate beet muffins are soft, chocolaty, and very moist from the beetroot. For other similar recipes, don’t miss this version of GF chocolate beetroot cake.
They are super tasty and they can be eaten as breakfast, dessert, or snack. They are very easy to make and also freeze very well.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Beetroot: fresh beetroot to make a puree.
- Oil: sunflower but coconut oil should work well. I haven’t tried it.
- Buttermilk: if you don´t have buttermilk, you can use milk with drops of lemon.
- Eggs: room-temperature eggs are better.
- Cocoa powder: unsweetened cocoa powder.
- Chocolate: chocolate chips or chunks.
How to make GF chocolate beet muffins
Preheat the oven to 350°F (180°C). Butter or spray 15 regular muffin tins or line with paper cups.
For the beetroot puree:
Boil or steam unpeeled beetroot until tender. Peel beetroot while warm and process until smooth. You need 200ml of puree (about 3/4 cup, a little more).
For the muffins:
Beat oil with sugar in a large bowl. Add beetroot puree and mix well. Add eggs one by one, beating until incorporated, and vanilla.
Add gluten-free all-purpose flour, cocoa powder, baking powder, and salt along with the buttermilk. Mix until well incorporated. Add 3/4 of the chocolate chips and mix.
Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining chocolate chips.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
Storing
Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days.
You can freeze them in an air-tight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Variations
- Flour: you can use a different mix of gluten-free all-purpose flour.
- Buttermilk: replace buttermilk with milk with drops of lemon juice.
- Topping: top the muffins with cream cheese frosting or just leave them as they are.
For more related recipes
- Chocolate beetroot cake
- Carrot cake
- Zucchini muffins
- Pumpkin muffins
- Carrot cake muffins
- Pumking bread
Gluten-Free Chocolate Beet Muffins
Ingredients
- 2 medium beetroot
- ⅓ cup natural oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 and 1/2 cup gluten-free all-purpose flour
- 2 teaspoon baking powder
- ⅓ cup cocoa powder
- Pinch of salt
- ⅓ cup buttermilk
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 15 regular muffin tins or line with paper cups.
For the beetroot puree
- Boil, steam, or microwave unpeeled beetroot until tender. Peel beetroot while warm and process until smooth. You need 200ml of puree (about 3/4 cup, a little more).
For the muffin:
- Beat oil with sugar in a large bowl. Add beetroot puree and mix well. Add eggs one by one, beating until fully incorporated, and vanilla.
- Add gluten-free all-purpose flour, cocoa powder, baking powder, and salt along with the buttermilk. Add 3/4 of the chocolate chips and mix.
- Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top with the remaining chocolate chips.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean
- Let cool before removing.
