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!
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.