July 10, 2019
Here’s another of my favorite “dessert for breakfast” recipes! These chocolate muffins/cupcakes are filled with fiber-ful beets. Along with a bonus serving of veggies, you’ll get compliments on the rich, moist flavor of these little guys!
Wet ingredients
2c boiled/roasted beets, rubbed of their skins and very soft (about 2 beets) 2 eggs 1/2c raw sugar 1t vanilla 1/4c coconut oil or butter. Mix very well with a hand mixer or in the food processor until light and fluffy
Add Dry stuff
2/3c each sorghum flour, rice flour, and tapioca flour (or 2c premixed GF baking mix or 1c wheat flour)1/2 tsp xanthan gum (skip if using baking mix or wheat flour)1/3c cocoa powder 2 t baking powder 1 t baking soda 1/2t salt. Mix together and add to beets, then add 1/2c chocolate chips 1 T to 1/2c water/almond milk to make the batter the consistency like cake mix.
Spoon into lined a cupcake pan (I like the little tiny bite-sized muffin pans). Fill cups generously (makes 12 normal sized cupcakes or 24 tiny ones). Bake at 350 20-25 minutes until a toothpick comes out clean. Don’t overbake.
To make them cupcakes, top with a cocoa cream cheese frosting. Note: the red from the beets will bleed into the frosting if you make a normal white cream cheese frosting. Just so you know – you might not care!
