Chocolate Beet Muffins (GAPS, stevia sweetened, low carb)

“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
6 eggs
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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Comments

  1. candice says:

    what is a ‘serving’ of stevia? liquid or dry?

    • Stevia fluctuates in how sweet it is- so a ‘serving’ is what is recommended on the container/packet, usually one pack or the equivolant of 1 teaspoon of sugar- liquid or dry

  2. Amyella says:

    I can’t wait to try these!! Just want to confirm: is that one and a half cups of cocoa powder?

  3. Theresa says:

    What kind of coconut milk? The canned kind or the carton? Is there a brand that you recommend?

    • I use Native Forrest, organic and BPA free but it does have guar gum in it, which isn’t GAPS legal but it’s something that works okay for us.

  4. I thought cocoa wasn’t GAPS legal? These muffins sound fantastic! Do they end up quite similar to a red velvet, or are they a lot more chocolatey than that?

    • Dr. Natasha allows cocoa once digestive symptoms have passed :) I’m not really sure what they’re similar to, I just mostly was trying to cover up the beet taste and it took quite a bit of cocoa to do it :)

      • How do you find out these special things (like that Dr. N allows cocoa once digestive symptoms have passed). I have her book, the black guide book and your 30 day cookbook but didn’t see that info an any of those. Also, isn’t stevia gaps illegal? What does it mean to have digestive symptoms passed? To be on full gaps and not having any problems? Thanks! Recipe looks great!

        • Debra,
          You can find answers to questions posed to Dr. NCM here:
          http://gapsdiet.com/FAQs.html
          They are updated every month.
          Stevia is technically GAPS illegal but many use it without issues.
          Digestive symptoms such as bloating, burping, gas, constipation/diarrhea, etc. would need to be gone before you add any advanced foods to your diet (cocoa, lentils, beans, etc.).

  5. Would jarred beets work?

  6. Laura O says:

    This is probably covered elsewhere on your site, but what kind of coconut milk do you use? I’ve seen stuff in a can in the “ethnic” food section of the grocery store and coconut milk in a carton by the rice and almond milks. Is there a particular brand/product you might recommend? Thanks!

  7. Grace M says:

    These are delicious! Do you think the recipe would work as a cake? I’m thinking this might have birthday cake potential. :)

  8. Sadly, these turned out bland for us…not sweet, not chocolatey. I followed the recipe and used 1/4 cup honey instead of stevia. I’m going to try to use the muffins as the bread in a bread pudding recipe as I hate to just throw them away.

  9. I’ve made these a couple of times now, we had to double the honey. The first round was much too bland, and then we even added chocolate chips…we are eating them like brownies. And we LOVE them!!

  10. Hi there
    Most of your baking recipes include nut flours which really restricts any people who have kids in school. Do you have substitutions? I would just substitute with seed flours I assume . Or can you post some recipes without nuts? thanks

  11. My muffins came out a bit dense – any suggestions on making them come out more cake-like (still tasty but not a consistency that i care for much…)

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