Thursday, July 3, 2014

Chocolate Chip Red Velvet Muffins (Gluten-Free & Sugar-Free)

Adam always complains that I make all sorts of tasty looking treats but won't let him touch them, because they are for the girls' lunch boxes.  So I made these just for him.

This is another recipe that makes me feel very sly because they taste so sinful (even Adam said they HAD to be loaded with calories), but are really pretty healthy.  They even contain beets...a lot of beets...a veggie that is not one of Adam's favorites.  Ha!

Open your mind and you open the possibility of great tasting super healthy food.

Chocolate Chip Red Velvet Muffins (Gluten-Free & Sugar-Free)

4 cups beet puree (about 3 lb beets, roasted and peeled)
4 eggs
1/4 cup coconut oil
1 cup buttermilk (or milk + 1 tbls cider vinegar)
1 cup stevia baking blend (or xylitol, erythritol or coconut sugar)
1 tsp vanilla extract
1 cup coconut flour
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup sugar-free chocolate chips

Blend wet ingredients in food processor until smooth.  Pulse in dry ingredients.  Stir in chocolate chips.  Scrape batter into parchment muffin cup liners in a 12 cup muffin tin.  Bake at 350F for 20 minutes.  Cover top of muffins with loosely with foil and bake for another 25 minutes, or until they are cooked in the centre.  Let cool and remove from pan.  Makes one dozen muffins.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday Link Up.

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