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Vanilla Chai Pumpkin Latte Cupcakes

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4.3 from 6 reviews

These Healthy Chocolate Beet Muffins are a delicious paleo and gluten-free treat that combines the natural sweetness and moisture of cooked beets with rich cacao powder and almond butter. Perfectly moist and packed with wholesome ingredients, these muffins offer a nutritious alternative to traditional chocolate muffins, making them suitable for various dietary preferences.

Ingredients

Wet Ingredients

  • 1 cup cooked beets (170g)
  • 1/2 cup almond butter
  • 2 large eggs
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/2 cup cacao powder (40g)
  • 1/4 cup coconut sugar (40g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Optional

  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat oven and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper or silicone muffin liners to prevent sticking and ensure easy removal of the muffins.
  2. Blend wet ingredients: Add the cooked beets, almond butter, eggs, avocado oil, and vanilla extract to a food processor or high-powered blender. Blend until the mixture becomes smooth and creamy, ensuring even incorporation of all wet ingredients.
  3. Add dry ingredients: To the wet mixture, add cacao powder, coconut sugar, baking powder, baking soda, and salt. Blend again until all dry ingredients are fully combined into a uniform batter.
  4. Incorporate chocolate chips: Add the dark chocolate chips to the batter and pulse a few times gently, just enough to distribute the chips evenly without overmixing.
  5. Fill muffin pan: Spoon the batter into the lined muffin pan, filling each cavity about 3/4 full. This will yield approximately 10 muffins.
  6. Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  7. Cool muffins: Allow the muffins to cool in the pan for a few minutes to set, then transfer them to a wire cooling rack to cool completely before serving.

Notes

  • To cook beets, boil or roast them until tender, then peel and measure out 1 cup.
  • Use unsweetened cacao powder for the best flavor and health benefits.
  • Almond butter can be substituted with any other nut or seed butter if desired.
  • Optional dark chocolate chips add extra sweetness and texture but can be omitted for a dairy-free or less sweet version.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerated up to one week.
  • These muffins freeze well; wrap individually and freeze for up to 2 months.

Find it online: https://bitezly.com/vanilla-chai-pumpkin-latte-cupcakes/