Adding chocolate to beets is some sort of wizardry because the beet taste just disappears and you’re left with a red velvety, decadent dessert. Trust me, no one will suspect Dwight Shrutes favourite vegetable is in their chocolate muffins (side note: Britt, won’t understand this reference because she doesn't watch The Office. I know, it’s absurd). I like to make the beet puree in advance, and then just quickly whip up these muffins the following day, to break apart the recipe a bit. Pro tip: don’t wear white while operating beets.
3 medium beets, about 1 cup beet puree
1 cup spelt or APF
1/3 cup almond flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
1/3 cup milk
1 tsp vanilla
1/4 cup chocolate chips
- Preheat oven to 375 F.
- Peel beets and chop into cubes. Lightly oil and toss with sea salt. Place them on a sheet pan lined with parchment paper and roast for at least 1 hour, or until beets completely soften. Allow to cool.
- Using a food processor, blend the beets until they turn into beet mash. You can prepare the beets a day in advance, and leave the beet puree in the fridge.
- In a bowl, combine the flours, cocoa powder, baking soda, baking powder and sea salt. Stir to combine.
- In a separate bowl, whisk the beet puree with the egg, maple syrup, coconut oil, milk and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
- Grease the muffin tin with coconut oil, or butter, and spoon batter until ¾ full. Sprinkle a few extra chocolate chips and sea salt flakes on top of the batter of each muffin.
- Bake for 18-20 minutes. Remove and allow to cool in the muffin tin for 5 minutes, then on a cooling rack for 10 - 15 minutes.