If you are just looking at the pictures, you might think I am straying away from Beet Week!
But I know you are all smart foodies and read in the title that these decadent looking muffins are secretly packed with vegetables – beets that is.
Believe me, you can’t tell by their taste though.
And this isn’t where the ‘healthiness’ ends. My new best chocolate friend is also grain-free; made from coconut flour. And maple syrup as sweetener also means there is no refined sugar. (Depending on the chocolate chips you choose, there might be sugar in those.)
My original plan for these muffins was to make them red velvet flavored. There was less cocoa powder and more beet puree and the batter had a dramatic red tint.
Unfortunately, once the muffins were done baking the redness had ‘baked out’ and the beet flavor was still noticeable.
So I scrapped the red velvet idea, reduced the beet puree, increased the cocoa powder and threw in some chocolate chips. Voila! A secretly healthy double chocolate chip muffin was born.
This recipe is loosely based on my Coconut Flour Pumpkin Muffins. They are from last year, but with pumpkin season having started again, they are quite popular this time around too.
Unlike pumpkin puree, you can’t buy canned beetroot puree (at least where I live). In order to make the puree, the beets have to be cooked first – for about an hour in plenty of water (see more detailed instructions here). Or roast them wrapped in aluminum for about an hour at 350 F.
Then peel (while wearing gloves) and puree them in a food processor.
Another change to the coconut flour muffin base is the addition of tapioca starch. I just recently learnt that adding tapioca starch when baking with coconut flour creates a finer crumb texture.
Not unlike adding cornstarch to wheat flour in order to emulate cake flour.
The finer crumb suits these double chocolate muffins perfectly – making them almost cupcake like. If you feel like pairing them with an equally ‘healthy’ frosting, try this chocolate fudge frosting (it’s avocado-based!).
What’s your take on hidden veggies in baking?
If you like your beets better in a salad, try this Creative Salad Recipe.
– – – – – – – –
By the way, I recently came out with an eBook full of delicious coconut flour recipes.
—>>> Check it out here!
- ½ cup coconut flour
- 6 tablespoons cocoa powder
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (~160 g) beet puree
- 4 eggs, beaten
- 6 tablespoons maple syrup
- 6 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips (more for topping)
- Preheat oven to 375 degrees. Grease a 12-case muffin pan.
- In a medium bowl whisk together coconut flour, cocoa powder, tapioca starch, baking powder, baking soda and salt.
- In another bowl mix together beet puree, eggs, maple syrup, coconut oil and vanilla extract. Stir wet and dry ingredients until all lumps are gone. Fold in chocolate chips.
- Divide batter into 12 muffin cavities and top each with a few chocolate chips. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
Check out the other Beet Week recipes!