Gluten free beetroot muffins
- DIFFICULTY: Easy
- PREPARATION TIME: 10 min
- COOKING TIME: 30 min
- PORTIONS: 16 Muffins
Introduction:
Beetroot and chocolate muffins are delicious sweets to prepare for a healthy and genuine breakfast. They are light and tasty, inside you will find a mix of overwhelming flavors that you will love!
These muffins are really easy to make, just a bowl, a whisk and paper cups.
Very soft and naturally colored thanks to the presence of red beetroot, rich in iron, sodium, potassium, calcium, magnesium and phosphorus. Beetroot is made up of 90% water and its sweetish taste is not at all invasive, it makes the dough soft and colorful without chasing chemical dyes.
I’m sure they will win you over at the first bite, then they are suitable for everyone even for lactose intolerant because they are prepared without butter and without lactose.
The topping is made with a plain lactose free Greek yogurt naturally flavored with vanilla which makes these muffins even tastier.
Now I leave you to the recipe, good preparation!
200 g of Rice Flour
100 g of Hazelnuts
3 Eggs
80 ml of Extra virgin olive oil
160 of Coconut Milk s.f.
Q.b Cinnamon powder
Q.b Vanilla powder
70 g of Coconut Sugar
150 g of Beetroot
70 g of Dark chocolate chips
1 sachet of Baking powder
Topping:
Q.b Greek yogurt without lactose
Q.b Red Currant
Q.b Chopped hazelnuts
Mixer
Paper cups / muffin molds
Bowls
Whip
Fork
Balance
- Beetroot muffins can be stored at room temperature without topping for 3-4 days in an airtight container.
- You can freeze them without topping, just leave them out of the freezer the night before and reheat them the next morning.
- Coconut sugar can be substituted for any other sweetener of your choice.
- Coconut milk can be substituted for any other plant milk.
- Instead of hazelnuts you can use almonds or walnuts.
- When cleaning and cutting the beetroot, use gloves, without risking that your hands will turn red.
Method:
Preheat the oven to 180 degrees.
The first thing to do, chop the hazelnuts until they are reduced to flour. Transfer to a bowl, add the rice flour, sugar, cinnamon and vanilla.
Clean, cut and blend the beetroot in the same mixer, add it to the mixture. Pour in the milk, oil and mix with a spoon. Add the eggs and with a whisk, stirring quickly, when the mixture is smooth and homogeneous, add the chocolate chips and baking powder, mix a little more. Pour about 2 poor spoons of dough into each cup, filling each cup up to about 2/3 full.
Place in the oven and bake at 180 degrees (static oven) for 30 minutes.
After the time has elapsed, let them rest for a few more minutes in the oven then take them out of the oven and let them cool completely.
In the meantime, take the yogurt, pour it into a bowl, add a little vanilla and dilute it with a whisk, transfer it to the refrigerator for 20 minutes. When the muffins have cooled completely, take the yogurt again, pour it into the pastry bag and start decorating the surface, add the currants, the chopped hazelnuts and serve your muffins!
