Chocolate beetroot muffins

15 MIN

10 muffins

I love searching for healthier recipes because it is a great way to pamper that inner desire to eat something sweet. What I like the most is that after eating a healthy dessert there is no “sugar hangover” or drowsiness from flour or butter. Not to mention, there is so much fun to watch friends reactions after telling them that the cupcakes are made from… beetroot 🙂 

In this cupcake recipe, there are 3 beetroots, no gluten or milk. However, beetroot puree, cocoa, and dark chocolate provide them with juiciness, softness, and rich taste… In short you can surprise your family and friends with these vegetable cupcakes, which do not give in to traditional ones 🙂 


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Ingredientai Ingredients
1 cup  beetroot puree (3 medium-sized boiled beets)
35ml (cup)  almond milk
130 g (1 cup) almond or corn flour 
75 g (¼ cup) maple syrup or liquid honey
50 g (⅓ cup) brown or coconut sugar
1 teaspoon  baking soda
70 g (½ cup) natural cocoa powder 
100 g dark chocolate 
pinch of sea salt
60 ml  coconut oil
Cooking instructions


Preheat an oven to 180 °C. In the bowl put beetroot puree, dissolved coconut oil, milk, maple syrup, sugar, baking soda, salt and gently whisk everything. 


Add cocoa powder and flour while gently stirring. Try not to stir too much 🙂 


Chop the chocolate bar into small pieces and mix them into the dough, leaving a few extra chocolate pieces for garnishing. Then put the dough into the molds (about two tablespoons of dough per cupcake) and put the remaining chocolate on the top.  


Bake cupcakes for 20-24 minutes and let them rest for a few minutes after baking. Bon appetit! 

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