I recently gave a basket of these divinely chocolate muffins to my dear friends, John and Cara Eckerman. The ensuing texts that I received were pretty accusatory. They couldn’t believe that these muffins were healthy, and they asked if I used refined sugar and regular our. Harrumph! Why is this muffin, which looks suspiciously like a cupcake, and tastes like one too, in the breakfast section instead of desserts? It’s hiding vitamin-rich beets in its chocolatey depths. Totally acceptable as a nutritious breakfast, right? Nod yes. (Take that, John and Cara!)
Note: The recipe calls for canned beets (Lazy Chef, remember?) but it would also be delightful with fresh, boiled beets. To do so, place scrubbed beets in a pot of water, add a sprinkle of salt, and boil for 35–60 minutes. You’ll know your beets are done when they are fork-tender.
1 cup dark chocolate, roughly chopped
¼ cup coconut oil
⅓ cup raw honey
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 (15 oz) can sliced beets, drained
1 cup blanched almond meal
2 tablespoons coconut flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon sea salt
½ cup lily’s chocolate chips (stevia sweetened)
Preheat the oven to 350 ̊F. Line 12 muffin tins with paper liners.
Combine the dark chocolate, coconut oil, and honey in a small pot, and place in a medium skillet in an inch of water. Place over medium heat. Stir often until the chocolate mixture becomes smooth.
Combine the melted chocolate mixture, eggs, vanilla extract, almond extract, and beets in a food processor. Pulse until smooth.
In a medium bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and sea salt. Add to the wet ingredients in the food processor. Pulse until smooth. Mix the chocolate chips into the batter with a large spoon.
Fill each muffin tin with batter. Bake for 20 minutes, or until baked through. Serve with a sprinkle of unsweetened, shredded coconut. Share with an unsuspecting friend and harrumph when they accuse you of using refined sugar. Enjoy!