Fools are those who don’t try new foods because of fear. FOOLS I tell ya! Next time I made these flourless ‘red velvet’ beet mini muffins I’m not telling my husband there are beets in ’em. Of that they’re paleo. Guarantee he’d never ever ever know.
YOU GUYS these are so fudgy and seriously edible. I say edible because I truly believe in my heart there is a huge stigma against veggies in baked goods. It’s a crisis situation. And I’m on a mission in life to be a crisis solver and get every person on the planet to eat some yummy desserts with hidden veggies. It’s ambitious, I know. But lofty goals are meant to be met. And beets are meant to go with chocolate. The end.
Ok I can’t just leave you on that note. I’ll say this: just make these, don’t tell ANYONE the beautiful dark maroon color is from beets, and watch in amazement when your kids, your hubs, your friends aaaaall love them. THEN tell them they are made with beets. Watch jaws drop, then mic drop and moonwalk out of the room. BOOM.
Gluten free? No problem. These babies are flourless – combining pureed beets, cocoa powder, and cashew butter together with a few eggs.
Paleo? Cool. These are sweetened with a perfect combination of cocoa powder and pure maple syrup, with a few dairy-free mini chocolate chips (if strict paleo) or dark chocolate chunks (if primal).
Scared? Suck it up buttercup. Just try a teeny tiny bite, I promise you’ll be sold (and you won’t taste the beets).
Baking impaired? Seriously you can’t screw these up. I combined all the ingredients in my blender, poured into the mini muffin molds, baked. THAT.IS.IT.
As a proud supporter of red velvet cake/cupcakes/muffins/ice cream/cake pops/trifles, naturally making a beet treat inspired by my deep love of the deep red was a no brainer. These flourless ‘red velvet’ beet mini muffins ARE velvety, much like their namesake. Plus the little baby chocolate chips sprinkled in the batter and on top just add even more deep chocolate flavor to this indulgent cocoa cake.
Don’t be a foodie scaredy cat. These flourless ‘red velvet’ beet mini muffins are totally worth stepping out of your traditional muffin comfort zone.
- 1 cup pureed beets (about 2 beets)
- ½ cup creamy cashew butter
- ½ cup cocoa powder
- ⅛ cup pure maple syrup
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 large eggs
- ⅓ cup dairy free or dark chocolate chips
- Preheat the oven to 350 degrees
- Peel the beets and cut in half, then boil for 30 minutes or until soft. OR purchase precooked beets and omit the boiling
- Place the softened beets, cashew butter, cocoa powder, maple syrup, baking powder, and vanilla extract in a food processor or blender and pulse until smooth. Add eggs directly to mixture and blend or pulse for an additional 10 seconds, just until well combined
- Add the chocolate chips
- Pour roughly one heaping tablespoon of batter into each mold of a greased mini muffin pan
- Optional: sprinkle additional chocolate chips on top
- Bake 15-20 min or until center is set