Marilyn’s Blog


beet muffins w beet muffins w.2


I’m making up some baking to take to my guests sitting with me at the Breakfast with the Bank Fundraiser.

Gluten Free Chocolate Beet Muffins (low fat)

made 24 medium muffins

Dry ingredients– whisk by hand

2 cups gluten free flour (I make my own)

1 cup cocoa

1 tsp zanthum gum

2 tablespoons baking powder

2 teaspoon baking soda

½ teaspoon sea salt

1 teaspoon cinnamon

¼ teaspoon ground cloves

Wet- puree in food processor

2 teaspoon vanilla

2 eggs

1 cup yogurt greek or almond milk/soy milk/whole milk

1 cup brown sugar (I put ½  organic coconut sugar and ½ brown sugar )

1 398 ml can drained beets sliced or whole or roast or boil  your own

¼ cup melted organic coconut oil or sunflower oil (any oil or melted butter)


whisk dry ingredients in medium/large  bowl

puree wet in food processor till liquid

make well in dry ingredients and pour 3/4 of the liquid

stir very carefully and slowly just to almost incorporate

add the rest of the liquid to bring mixture to a moist but  liquid batter.

use ice cream scoop to drop batter into paper lined muffin tin

Bake in pre heated convection oven 400 for 15 minutes

I dropped chocolate chips and brown sugar on top before cooking, you can also add the chocolate chips or walnuts, dried cherries into the dry mix if you like.

I’m using them for the food bank breakfast table and intend to put whipped coconut milk on top

Chef Marilyn



Hope it works for you, I just made it up as I went!