“Mommy, I lube beeeeeets” my son sings. Beets in our house are a hit because they are bring pink, sweet, something different, and often made into chocolate muffins! These beet chocolate muffins are a great way to hide beets for veggie-phobic kids, plus the beets add a nice sweetness and moisture to the grain free baked good. Stevia and honey option allow this to be low carb/anti-candida or just full GAPS legal. Check out more GAPS and grain free recipes here.
Chocolate Beet Muffins
2 large (apple sized) or 3 medium beets, peeled and coarsely chopped
1/4 teaspoon sea salt
1/2 cup coconut milk
1/2 cup coconut flour
1 cup almond flour
1-1/2 cup cocoa powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
5 servings of stevia or 1/4 cup honey
Preheat oven to 375 degrees. In a food processor, puree raw beets and eggs until smooth. Add in remaining ingredients. Grease muffin tins or place paper liners in and pour a little melted fat in each liner. Spoon in batter evenly across all 12 muffin cups, cups should be fairly full. Bake for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean. Allow to cool a couple minutes before removing from the pan. My children love these!
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