These red velvet mini muffins are decadent, moist and delicious. They totally satisfy sweet, chocolatey cravings. And the best part is that they are gluten and refined sugar free! They have 2 unexpected ingredients, prunes and beets :) My kids gobble them up.
Adapted from this recipe.
Yields about 24 mini muffins
1 cup beet puree
1/2 cup prunes
2 eggs
1/4 cup pure maple syrup
1 TBS vanilla extract
1 1/2 cups Honeyville Blanched Almond Flour
1 1/2 TBS cocoa powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 - 3/4 cup Enjoy Life Semi-Sweet Chocolate Chips
Peel and cube the beets, then boil them for about 10 minutes to slightly soften them.
Add the beets, along with the rest of the other wet ingredients to a food processor (I like using a Vitamix because of how well it blends the ingredients).
Mix all dry ingredients in a bowl. Combine wet and dry ingredients, then add chocolate chips. Spray a mini muffin pan with baking spray. I prefer to use Trader Joe's coconut oil spray. Fill the muffin pan about 3/4 of the way.
Bake at 350 for 15 minutes. Let them cool for several minutes before moving them to a cooling rack. I like to store them in the fridge.
Enjoy!
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