Prep time: 10 minutes
Cook time: 30 minutes
Serves: 12
Calories: 360
These chocolate beet walnut muffins are delicious. They are super soft and fluffy on the inside, and they are easy to make!
For this recipe I used Schär Mix it! Universal but you could use any other gluten-free all-purpose flour blend.
If you’ve tried this muffin recipe, let us know in the comments down below how you liked it!
On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:
Preheat the oven to 180°C conventional heating (top-bottom heat). Place paper cups in the cavities of a muffin tray.
Cut 150 g beet into coarse pieces and puree. Finely dice 50 g beet.
Melt the butter. Coarsely chop the chocolate and melt it into the butter. Leave to cool until lukewarm.
Mix the flour with baking powder and salt and set aside.
Beat sugar, vanilla sugar and eggs with the whisks of a hand mixer or the whisk of food processor for 5 minutes. Gently stir in beet puree and chocolate butter. Stir in the flour mixture and finally fold in the beet cubes and 50 grams of roughly chopped walnuts.
Pour the batter into the cups and top with the rest of the chopped walnuts. Bake the muffins in the oven for 25 to 30 minutes.
Let the muffins rest in the tray for 5 minutes, then release from the muffin pan and cool on a cooling rack.
The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.
| Calories | 360 |
| Fat | 15g |
| Protein | 3g |
