Gluten-Free Beet & Cacao Muffins
Good Morning from Nantucket Harbour! These gluten-free Beet & Cacao chai-cream stuffed muffins scream rich decadence but are relatively quick to whip up if you have the right ingredients on hand.
Yield: 12
Beet & Cacao stuffed Muffins
Gluten-free, low in sugar, decadent and quick to make! Imagine the most moist, chocolate rich cream-stuffed muffins for breakfast to pair with your hot espresso... and enjoy guilt-free!
prep time: 10 Mcook time: 25 Mtotal time: 35 M
ingredients:
- 3 lightly beaten eggs
- 1/2 cup maple syrup
- 1/2 cup extra virgin olive oil
- 2 ripe bananas
- 1 large beet, grated
- 1/2 cup buckwheat flour
- 1 3/4 cup gluten-free flour mix
- 2.5 teaspoons baking powder
- 1/4 cup sifted cacao powder
- 1 teaspoon salt
For the chai cream:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons chai tea (cooled)
instructions:
How to cook Beet & Cacao stuffed Muffins
- Set oven to 350 F.
- Combine eggs, maple syrup, and olive oil. Whisk together.
- Add banana and use an immersion blender to combine.
- Add the remaining dry ingredients until gently combined.
- Spoon mixture into preferred muffin tins, silicon muffin pans, muffin paper cups, etc.
- For normal size muffins, bake for 25 minutes. Check with a toothpick that the center is not still wet. Remove and let cool on a rack.
- To make the cream, combine the heavy cream and powdered sugar in a stand mixer on medium-low speed until the cream begins to thicken. Add the spice powder and the chai tea slowly to incorporate. Mix until the cream stiffens. Either spoon or use a piping bag to stuff the cooled and halved muffins. Top with cinnamon or dried beets and blueberries.
- Bon Appétit!
