Gluten free beetroot muffins

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!

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!

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