Go Back
Chocolate beet muffins on a pink plate.

Gf Chocolate Beet Muffins (moist and chocolatey)

Almond Yes
These GF chocolate beet muffins are very moist from the beetroot and chocolatey! Full of chocolate chips, they're delicious! Easy to make and perfect for breakfast, as a snack, or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cakes
Cuisine International
Servings 15 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.

Notes

Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days.
Keyword dessert recipes with vegetables, Easy gluten-free muffins, Gluten free chocolate beet muffins, gluten-free baking recipes, gluten-free chocolate recipes, gluten-free homemade muffins, Gluten-free Muffins, sweet recipes with vegetables