Beetroot Seduced Dark-Chocolate Muffins
Who doesn’t love chocolate? Who doesn't love beetroots? The combination of beetroots and dark chocolate fulfils these muffins with so much more flavour than ordinary chocolate muffins. There is no reason to be in doubt because of the beetroots as an extraordinary ingredient for baking. You won’t even recognise them if you don’t know the ingredient list. They might just add a little splash of red colour which is so beautiful. I did the test with some great friends I cooked for the other night. There was especially someone who normally doesn’t eat beetroots at all. Well, exactly this sceptic was the one who in the end couldn’t stop indulging on those lovely pieces. In fact, the beetroots seduce the dark chocolate in a very special way and add a deep flavour and moisture to the muffins without being dominant in taste.
These “Beetroot Seduced Dark-Chocolate Muffins” are simply delicious and at the same time very good for you as they are not only gluten-free, but also sugar-free and if you prefer vegan as well. Whenever you want to surprise some lovely people with something special, which is quick and easy to make, this is the recipe to refer to. Don’t judge before you tried them, my guests loved them! So, yours will too!
Beetroots: I love the color of beetroots, its taste, variation and lots of different possibilities to use it in cooking and obviously BAKING. When I buy beetroots on the farmers market I always look out for beetroots with their green leaves still on them to make sure they are fresh and healthy. This good-looking root vegetable is a real superfood and packed with lots of health-promoting antioxidants and other essential vitamins and minerals needed for good health and as a prevention of disease. Varies studies show that beetroots have anti-cancerous properties. Powerful antioxidants help protect cells in the body from free radical damage, preventing the risk of heart disease and certain cancers. Beetroot is highly nutritious and a good source of vitamin C which is needed for a healthy immune function. It’s also high in iron and folate, which promote and support the production of red blood cells. Additionally beetroot helps promote bowel health and lower cholesterol levels. The green leaves of beetroots are also highly nutritious and can be eaten, steamed with other vegetables or added to soups.
Raw cacao powder: I guess we all love chocolate once in a while. The chocolate which is generally known is the highly processed product of raw cacao. Cacao is the queen of deserts. In its raw form it hasn’t been toasted, roasted or cooked and still preserves all its original health benefits. Cacao is one of the most antioxidant-rich foods on the planet, and at the same time one of the best plant-based sources of magnesium. Magnesium has a calming function and helps to keep us relaxed.
Dark chocolate: I used 85% dark chocolate as I really love chocolate to be as dark as possible. It’s up to you which percentage you use, I just recommend you everything starting from 75%.
Eggs: For baking these muffins I actually used real organic eggs from the farmers market. As eggs are difficult to substitute I stick with them in this recipe. Concerning eggs it’s very important for me that they’re from a local farmer and organically grown. With eggs you will really taste whether they’re organic or not.
*Flax egg: If you want the muffins to be vegan you can make a flax seed egg replacement, usually referred to as “Flax Egg”. However, it’s not a 100% substitution of an egg, given that it doesn’t bind as good as an egg does during baking. Instead of using grounded raw flaxseeds you can also use chia seeds with similar effects. I love both versions and usually switch from the one to the other. In the end it really depends on what works better for yourself. Nevertheless, it’s the way to go for vegan baking and cooking. After experimenting a bit with "Flax Egg" I can recommend it especially in muffins, cookies, brownies, bread loafs and pancakes. (Mhmm... more recipes will come soon in future posts).
Almond flour: Out of all nuts, almonds are the highest in calcium and fibre. Countless studies have proven that almonds are the perfect source for weight loss, regulating blood sugar and lowering cholesterol. With almond flour as the ideal gluten-free version, you get an extra nutritional boost into your muffins without any loss of taste or texture. If you don’t mind the muffins containing gluten, you can use whatever flour you like the most (e.g. spelt flour). Almond flour can be homemade with a powerful high speed blender or bought in various health food stores.
Coconut oil: After I discovered this magical oil, I could never ever go back to cooking, baking – yes even doing some beauty treatments – without it. From maintaining a healthy heart and fighting infection, to improving digestion and metabolism and even promoting healthy skin and hair, coconut oil is simply amazing. It’s one of the best oils to cook and bake with as it won’t turn into harmful transfats when heated at high temperature.
Beetroot Seduced Dark-Chocolate Muffins
Ingredients
250g raw beetroots, grated
3 organic eggs (60+) / or Flax Eggs* (vegan option; see details in this post)
150ml coconut oil, melted
120ml agave nectar (or raw date syrup)
50g dark chocolate (mind. 75% cacao, I used 85%)
200g organic almond flour
5 tbsp raw cacao powder
2 tsp baking powder
Some pinches of desiccated coconut
Pinch sea salt
*3 Flax Eggs
Ingredients
3 tbsp grounded raw flaxseeds
7 1/2 tbsp water
Note: To grate the beetroots I recommend you wearing gloves and not the most delicate clothes!
(Makes: 14 small muffins; Preparation time: 30min; Baking time: 20min)
Preheat the oven to 180°C.
Warm the coconut oil in a saucepan on a very low heat. Add the agave nectar and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot and stir to combine.
Non-vegan option: In a small bowl beat the eggs.
Vegan option: In a small bowl combine the grounded flaxseed with the water and stir. Leave the mixture for 5 minutes to thicken.
Add either the beaten eggs (non-vegan) or the Flax Eggs (vegan) into the saucepan.
In a separate bowl mix the flour, baking powder, cacao powder and salt together and stir into the beet mixture.
Sprinkle the bottom of each muffin tray with a pinch of shredded coconut. Divide the batter into the muffin trays. Bake for about 20 minutes or until slightly dark and cracked on top and still a little sticky inside. Mine took exactly 20 minutes. When you’re not sure if the muffins are baked enough check with a wooden stick, whether batter still sticks on it or not. Leave to cool.
They taste amazing while warm, but can be cooled and kept in an airtight container in the fridge for 2-3 days.
Well, I love chocolate. And beetroots. Have fun and happy indulgence!
With lots of love, Fabienne.