Gluten-Free Chocolate Beet Muffins are great for keeping your desserts guilt-free. Children love them, and adults have been known to cure the late night sweet tooth with these (well, at least I have!). When I make them for myself, I use half the stevia which turns them more into a bread that pairs nicely with red wine.

Just an FYI, I separate ingredients into steps as well for ease. Use corresponding numbers with steps.

ingredients:

1.
2 eggs, beaten
3/4 cup beet puree
1/4 cup apple juice & pulp
1/4 cup coconut oil, melted
6 packets stevia
1/4 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. vanilla

2.
1/2 cup chocolate soy milk (organic)
1/2 cup cocoa powder
1 1/3 cup Bob’s Red Mill Pizza Crust flour

3.
1 bar 85% cocoa chocolate bar

1.

Preheat oven to 375 degrees.
Beet eggs in large bowl, then add beet puree, apple juice & pulp. Melt coconut oil on stove or in microwave, then slowly pour into egg mixture while stirring.
Add stevia, sea salt, baking soda and vanilla, stir to combine.

2.

Add soy milk to mixture (mixture should be wet). Alternate between cocoa powder and flour, stirring to combine evenly. If mixture is too dry, add 1/8 cup of chocolate soy milk.

3.

Break up chocolate bar into small morsels. Take half of the morsels and add to batter, folding in.
Line a cupcake pan with 12 cupcake papers, or spray with olive oil. Fill each cupcake paper almost to the top, then add a couple more morsels of chocolate to decorate.

4.

Bake at 375 degrees for 17-23 minutes.