The husband is a low carber and tries to avoid flour as much as possible. Between the two of us, he is a more conscious eater than I am. So for him I baked this treat. It is a low carb, gluten free muffin and the secret ingredient behind them is Beet!
Oh yeah you read it right!
Chocolate- beet muffin:
(Recipe adapted from Pinch My salt)
2 cups almond flour/ whole wheat flour.
½ cup chocolate chips
2t baking powder
1t baking soda
½ t salt
1/4 cup unsweetened cocoa powder
¾ cup Sugar/ sweetener
2 eggs beaten
1 cup buttermilk ( I think this a lil too much if you are using almond flour instead just add 2/3 cup)
1t vanilla extract
1 cup beet puree
Mix the five ingredients together.
For the beet puree, boil 2 beets and then simmer them for about 30 minutes with the skin on. After boiling let them cool and then peel off the skin. Puree them in a food processor.
For the wet ingredients mix the remaning ingredients and then mix with dry ingredients.
Line a muffin tin with paper cups or spray with cookie sheet
and let bake for about 20- 22 minutes, until the knife comes out clean.
Enjoy!
