I am often enticed by the lure of brightly coloured beets at the farmers market or the grocery store.
I genuinely like the taste of beets.
I love their incredibly detoxifying nutritional benefits.
Yet I’m often at a loss for what to do with beets besides steaming or roasting them. I regularly gaze at them in the fridge and consider whipping up a batch of borscht, julienning beet chips or blitzing them into a creamy dip. Then I pop them into my vegetable steamer or oven for the zillionth time.
I’m departing from protocol here with these beet and chocolate muffins. I’m not the first one to pair beets and chocolate together, and I’m sure I won’t be the last.
But I’ll enjoy stuffing my face with muffins in the meantime.
How do you like to enjoy beets?
- 1½ cups gluten-free flour (I used ½ cup each of brown rice, millet and sorghum)
- 2 tbsp arrowroot flour
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ½ cup maple syrup
- ½ cup applesauce
- ¼ cup coconut oil
- 1 cup pureed beets (about 2 medium-sized beets, steamed and blended till smooth)
- Preheat the oven to 350 degrees F.
- In a medium-sized mixing bowl, blend the flours, cocoa powder, baking powder, baking soda and salt.
- In another small bowl, mix the maple syrup, applesauce, coconut oil and beets.
- Pour the wet ingredients into the dry and stir until everything is incorporated.
- Line a 12-cup muffin tin with unbleached paper liners, or grease the cups well. Scoop the batter into the tin, smoothing the muffin tops with the back of a wet spoon.
- Bake for 30 minutes, until a toothpick inserted comes out clean.