Healthy Gluten-Free Beetroot & Potato Muffins
40 minutes
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About Healthy Gluten-Free Beetroot & Potato Muffins
These surprisingly delicious Beetroot and Potato Muffins offer a healthy, gluten-free twist on a classic treat. Boiled potatoes replace flour, creating a moist, subtly sweet muffin with a delightful crusty exterior and a gooey center. Perfect for breakfast or a wholesome snack!The earthy beetroot pairs beautifully with rich cocoa powder and raw cane sugar, delivering a depth of flavor you won't expect. This unique recipe is surprisingly simple, requiring no special skills or hard-to-find ingredients. Enjoy these naturally sweet and satisfying muffins as a guilt-free indulgence any time of day.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Wet Ingredients
- 1 cup Potato baked, cooled, skin on; about 1 medium potato
- 3/4 cup Beetroot cooked and cooled; about 1 medium beetroot
- 2 Eggs large
- 2 tbsp Coconut Oil melted
- 1 tsp Vanilla Extract
Dry Ingredients
- 1/4 cup Cocoa Powder unsweetened
- 1/4 cup Cane Sugar or to taste, raw
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon ground
- 1 tsp Salt or to taste
Garnish (Optional)
- 10 Almonds sliced or chopped
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Ingredients
- In a high-speed blender or food processor, combine the cooked and cooled potato, cooked and cooled beetroot, eggs, melted coconut oil, and vanilla extract. Blend until completely smooth.
Add Dry Ingredients
- In a separate bowl, whisk together the cocoa powder, cane sugar, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients in the blender, blending until just combined. Do not overmix.
Bake the Muffins
- Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full. Sprinkle with sliced almonds, if desired.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool & Serve
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
Expert Tips for Perfect Beetroot & Potato Muffins
- For best results, ensure your potato and beetroot are completely cooked and cooled before blending. This will prevent the batter from becoming watery.
- Don't overmix the batter! Overmixing can lead to tough muffins. Mix until just combined.
- If your batter seems too thick, add a tablespoon or two of milk or water at a time until you reach a pourable consistency.
- Experiment with different spices! A pinch of nutmeg or cardamom would complement the beetroot and cocoa beautifully.
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Recipe Nutrition
Calories: 521kcalCarbohydrates: 28gProtein: 18gFat: 40gSaturated Fat: 2gPolyunsaturated Fat: 11.4gMonounsaturated Fat: 22.8gSodium: 326mgFiber: 10gSugar: 12g
Prachi Bagde
Articles: 22
3 Comments
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This looks so good! Can’t wait to cook it.
This is awesome! Can’t wait to cook it.
This looks incredible! I need to try it.