Chocolate Espresso Super Muffins
Beetroot (beets) are chockers with phytonutrients and trimethylglycine (TMG) which have been shown to have anti-inflammatory properties as well as fight cancer and detoxify the body. They are also high in lutein, which promotes eye health. This in concert with raw cacao and espresso makes for a great morning (or mid morning) pick me up. In essence, these muffins are jacked up in the best way. So here is a healthy and completely justifiable chocolate muffin. You’re welcome.
Equipment
- Food Processor or High Powered Blender
- Cast Iron Pan
- oven
- Muffin Pan
Ingredients
- 1/2 cup roasted & peeled beetroot 1-2
- 1/4 cup coconut oil melted
- 3/4 cup coconut kefir yogurt or milk kefir can sub full fat coconut milk + 1 tsp cream of tartar
- 3 free running farm-raised hen eggs OR psyllium husk chia or flax “eggs”. (I prefer chia soaked in cold brew for an extra coffee punch)
- 10-15 drops liquid stevia
- 3/4 cup granulated natural sweetener: I use a blend of 1/2 cup allulose anti-inflammatory sweetener extracted from figs and 1/4 cup chicory fiber sweetener*
- 2 tsp pure vanilla extract or paste
- 1/2-1 tbsp finely ground espresso leave out or use co2 or swiss water decaf if you are feeding to children
- 1/2 tsp sea salt or pink salt
- 1/2 tsp baking soda
- 3/4 cup cacao powder
- 1/4 cup 1 scoop pea protein, arrowroot or collagen peptides powder
- 1/4 cup coconut flour more or less depending on brand
- 1/4 cup coffee or water more or less depending on the thickness of your batter
- 1/2 cup 350g keto or paleo dark chocolate chips** plus more for the tops.
- *You can sub 3/4 cup maple syrup if you don’t care about the sugar content… I will sometimes partially sub when I’m making them for other people.
Instructions
- Roast beetroot in a cast iron or sheet pan at 400ºF/200°C for 40 to 60 minutes, depending on size. Let cool a bit and then peel and discard the skins. Set aside the peeled beetroot for the blender. If you don’t have a blender, you can try grating it but the texture will be different.
- Preheat oven to 350ºF/175°C
- In a high powered blender add the beetroot and wet ingredients and blend until smooth.
- Follow with dry ingredients and mix. Scrape down the sides and mix again.
- I do this in a Vitamix but you can do it in a mixer or bowl if you reverse the order of ingredients: Combine dry ingredients in a medium sized bowl and mix. Combine wet ingredients in a small bowl and mix. Pour the wet into the dry and fold until combined.
- I like to spray the muffin cups with a bit of coconut oil before I pour the batter in. Leave about a 1/4” or half a centimeter at the top to allow them to puff up.
- Bake for 20 +/- minutes, depending on your oven. They are done when you can just tap one with a finger without making a depression.
- Take out immediately and let cool.
Notes
**I use Lily’s stevia sweetened chocolate chips mostly because they are sugar free but at times I have used Enjoy Life dark chocolate chips, semi-sweet chips or Pascha 85% dark chocolate chips if I am making them for non-keto people.