Gluten Free Dairy Free Chocolate Beet Muffins
Who new that these moist and tasty gluten free and dairy free chocolate beet muffins would be a great substitute for traditional red velvet cupcakes! They were a hit with everyone we gave them too, especially the kids! No dyes or artificial colors! Beets not only give your muffins a truly natural red color, but also make these muffins a healthy, (shhh), fiber rich, velvety delicious treat!
We’ve always been a fan of Red Velvet cakes, until we learned about the problems that artificial colors and dyes cause in our bodies. It didn’t take much to figure out that red beets can color our muffins and add the moisture to make them oh so gooey good!
We hope you enjoy these chocolatey feel good gluten free beet muffins as much as we do! Scroll down for full recipe and watch our recipe video below.
Makes 12 regular muffins plus 12 mini muffins more or less depending on the size of your muffin tins.
2-3 medium beets, washed and cooked to make 1 heaping cup mashed beets (skin removed)
1 C or more… Enjoy Life Chocolate chunks or morsels
1 C gluten free flour (Jovial #3 Pastry Flour or Pamela’s All Purpose Pancake Mix)
¼ coconut flour
½ C raw cacao or cocoa powder
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla powder or vanilla extract
¼ C Hazelnut milk (or any milk choice)
½ C brown sugar
¼ C coconut sugar
¼ C unsalted butter, softened or if DF use all coconut oil
¼ C coconut oil softened
Method for gluten free dairy free chocolate beet muffins
Scrub beets with a veggie brush, but don’t peel. Quarter the beets.
In a medium saucepan, heat enough water to cover the beets.
Cover and once boiling, simmer for 30 minutes. Check every 15 minutes with a fork or knife. They are done cooking once you can pierce them easily with a fork or knife.
Rinse beets in cold water and the skins just peel right off. We love this part! However be careful to wear something that you wont get beet juice on…it stains.
Using a potato masher, mash enough beets to measure 1 heaping cup, then set aside.
~Measure all dry ingredients in a bowl and set aside: flours, cacao powder, baking powder, and salt
~In a mixing bowl (using a stand mixer or a hand mixer)
~Cream together butter, coconut oil and sugars.
~Add eggs and blend well. Add vanilla extract if using here.
~Alternating, add small amounts of flour mixture then milk. Scrape down sides. Try not to over mix. Too much stirring can make a more dense muffin.
~Gently fold in both the beets and chocolate chips and or chunks. Batter will be thick.
~Grease muffin tins with coconut oil. Fill muffin tins ¾ way full.
~Bake 20-25 minutes until the muffins feel firm to the touch and toothpick inserted comes out clean. Note: make sure its not the chocolate chip that you poked into, but the muffin itself that is on your toothpick.
~Let cool for 10 minutes before removing from pan. Cool on rack.
Eat muffins as is OR top with powdered sugar or vanilla butter cream frosting (Recipe follows)
Store cooled muffins in an air tight container.
Vanilla Butter Cream Frosting
4 Tbl. or ½ stick unsalted butter
1 C powdered sugar
1 tsp. vanilla extract
1 Tbl. hazelnut milk
Method~ Butter Cream Frosting
Whip all ingredients together using a hand mixer. Keep frosting in refrigerator until ready to use. Make sure muffins are completely cooled before frosting.
The kids who tested the muffins had no clue they were eating beets! As a mom I’m not a fan of “hiding” vegetables in foods. I want them to learn about vegetables and learn to enjoy them and their benefits. So it was so fun to tell the kids after they ate them the ingredients in their muffins. They liked them so much they couldn’t wait to make them themselves!
Life IS Good, sweet AND delicious! These gluten free and dairy free chocolate beet muffins are a feel good treat to share with all those you love.