Grain-Free Chocolate Beet Muffins

You know what grows really well here in Colorado Springs?

If you have a CSA share, you've already answered.

If you have a CSA share, you’ve already answered.

That’s right!  Beets!

“I’m going to have to make Chocolate Beet Muffins,” I said to a member of the Homestead household.

She wrinkled her nose.

“Why would you ruin perfectly good muffins with beets?”, was her response.

For one, the beets don't ruin the muffins.  They enhance them.

“The beets don’t ruin the muffins,” I responded huffily, coming to the defense of this odd vegetable. “They enhance them.”

Besides, each muffin is a complete meal.  It’s got vegetables, eggs and chocolate; everything you need!

I borrowed the basic no-grain muffin recipe from Mark Sisson’s Primal Blueprint Cookbook.

It took me two days to make this recipe, just because I’m cooking in between other projects.  On Day 1, I boiled the beets, just like you might boil potatoes.  They simmered for about two hours until they were soft enough to mash.  You might want to puree them in a blender or food processor, but I prefer my cooking to result in the minimal Dirty Dish Set possible.

I put the mashed beets in the refrigerator to wait until the next day.  Here is the rest of the recipe.


2 cups mashed beets
4 oz. unsweetened chocolate
1 cup coconut flour
1 tsp baking soda
1 tsp salt
9 eggs
8 tablespoons coconut oil
1/2 cup maple syrup (more or less to taste)
2 tsp vanilla extract
1/2 cup nuts of your choice (optional)

Preheat the oven to 400 degrees Fahrenheit.

Grease or put liners into 24 muffin tin cups.

Break up the chocolate and add it to the mashed beets.  Microwave in 30 second increments until the chocolate is melted.

Trust me when I say you need to use all the chocolate.  Otherwise, the beet taste is too strong.

Sift together the coconut flour, baking soda and salt into a small bowl.

Beat the eggs together with the vanilla in a large bowl.  Add the maple syrup.  Make sure the bowl is big since the batter is all going to end up in here.

Mix the coconut oil into the warm beet mixture and let it melt.

When the beet mixture is cool to the touch, add it by the spoonful into the egg mixture.  Make sure it’s cool enough or the heat will cook the eggs and you’ll have scrambled egg bits in the muffins.  Yuck!

Add the coconut flour mixture, a spoonful or two at a time.  Marvel at how quickly it changes from chocolate soup to muffin batter!  (If it doesn’t thicken, add a little more coconut flour).

Add nuts if you want them.

Divide the batter into muffin tins.  Bake for 15 – 20 minutes.  They are done when a toothpick comes out clean.

I like to serve them with a little homemade whipped cream.

I like to serve them with a little homemade whipped cream. 


© 2013 Hungry Chicken Homestead

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Grain-Free Chocolate Beet Muffins — 1 Comment

  1. Pingback: Chocolate Beet Muffins | Chameleon Kitchen

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