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Beetroot, quinoa and chocolate muffins.

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Yesterday I posted this recipe on Instagram and it created rather a lot of interest (to say the least). I’m not altogether suprised given I admitted to these being the BEST gluten free muffins I’d ever tried. As bias as you may believe I am, I am happy to stand by that statement because let me tell you, they are GOOD. Thank you to Loving Earth for featuring this recipe on their website yesterday and for sharing the chocolatey love with the world. I had said I would send this out in a newsletter today however my ‘to do’ list is a little beyond reasonable, so rather than make you all wait with baited anticipation over the weekend, here it is!

By the way, if you’ve made the Quinoa Chocolate Cake on this blog, you’ll understand why. The recipes are almost identical, with a couple of adjustments here and there. If you’ve not made that cake, make it, soon!

A chief taster, making sure they're not poisonous ;-)

A chief taster, making sure they’re not poisonous 😉

Beetroot and Quinoa Chocolate Muffins.
Makes 10-12 muffins
These muffins are made with cooked quinoa (rather than quinoa flour). It is therefore super moist and dense and has an intense chocolate flavour (which suits me because I LOVE dark chocolate). If you prefer your chocolate a little less intense perhaps try with a little less cacao. I chose to make these entirely in a blender – super easy and super successful!

2 cups water
1 cup uncooked quinoa
1 cup coconut sugar (if you have a low sugar diet, don’t be afraid to reduce this to 1/2-3/4 cup)
1 cup cacao powder
3/4 cup raw beetroot, grated
3/4 cup organic butter, melted (you could also use coconut oil though do know it will a lot more dense and heavy)
1/3 cup coconut milk
4 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon celtic or himalayan salt
Seeds of one vanilla pod (or 1 teaspoon vanilla essence)

Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.

Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.

Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.

Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.

Those I haven’t eaten I have frozen for a rainy day. They are of course AMAZING fresh out of the oven, but I like to extend the pleasure of my creations 🙂

29 Comments Post a comment
  1. With regard to the coconut milk, are you referring to the canned milk typically used in curries or the beverage? Looking forward to sending these in the kids lunches 🙂

    November 15, 2013
  2. Lisa #

    Hi Amy, these look delicious! just a query about the coconut milk, should it be the full fat type from the can or the thinner carton coconut milk? Thanks! xxx

    November 15, 2013
  3. Mmm love the combination here, looks delicious!

    November 15, 2013
  4. Maggie #

    This blog is great too

    Sent from my iPad

    >

    November 15, 2013
  5. Yum…i’d bookmarked the choc cake and had been meaning to tweak it to try and attempt a vegan version for ages!! Now you’ve posted these i really must get onto it. I guess the result will be a lot denser without eggs and butter….but i’m tempted to give it a whirl anyway. 🙂

    November 15, 2013
  6. Nicole #

    I was just wondering if it would still work for me to use way less sugar. I’ve reduced most sugar in my gluten free cooking and mostly use honey or maple syrup now and can’t handle too much sweetness anymore?!

    November 15, 2013
    • Of course Nicole, in fact next time I make these I may even make them with 1/2 the coconut sugar b/c I don’t think it needs this much, particularly if you don’t eat much full stop. Good luck!

      November 16, 2013
  7. These look delish! I don’t have any beets in the fridge right now so I’m wondering if you think it would work with carrot or zucchini instead?

    November 16, 2013
    • If you are planning on chocolate muffins I’d go grab some beetroot personally, tho zuc would still work – you’d have to drain the zuc very well tho, it’ll be much wetter.

      November 17, 2013
  8. Madeleine Blakers #

    My cupcakes have just gone in the oven! I made it in my thermomix and wanted to know, do you blend all the ingredients until smooth or just combined with the quinoa and beet to texture the mixture?

    November 16, 2013
    • As above, I just blended it all in my thermomix. Super simple.

      November 17, 2013
  9. These look delish! I don’t have any beets in my fridge right now, I was wondering if you think carrot or zucchini would work as well??

    November 16, 2013
  10. These look amazing, Amy!! I saw that Hannah made these on instagram so darted over to see the recipe. YUM. Definitely making them. Do you have a fav cacao powder you cook with?
    Heidi xo

    November 18, 2013
  11. Such a creative recipe…I can’t wait to try it. Quinoa and beetroot in a desert…who would have thought!

    November 18, 2013
  12. Briony #

    Amy, I made these over the weekend to freeze and take for snacks at work… and let me say, tea time just got a lot more exciting! This was absolutely divine – so rich, fudgy and delicious with a cup of chai. So glad I gave them a try – and thank you for yet another amazing recipe!

    November 28, 2013
    • Oh don’t you worry….I totally understand! Thrilled you loved them!

      November 28, 2013
  13. Clare #

    Hi Amy 🙂
    Just wondering if I could you quinoa flakes?? Would prob have to adjust the water quantity though….

    PS – LOVE love love your blog lady!!!

    Cheers,
    Clare

    January 9, 2014
    • Thanks Clare! I don’t think they’d be anywhere near as fluffy to be honest – it’s the cooked quinoa that gives them the beautiful fluffy, moist texture. You can give it a try but I’m not sure they’ll be as AMAZING!

      January 9, 2014
  14. Yum, Yum. Yum. I just finished one. In relation to the coconut cream question, I didn’t want to use canned coconut cream, so I used Nuilife creamed coconut, which is 100% organic mixed with a little water. Thank you for this divine recipe.

    January 14, 2014
  15. I’m wondering where to buy cacao powder from? I’ve looked in a few health food shops in Melb CBD and can’t seem to find any?

    January 17, 2014
    • Hey Tegan, you’re on the right track with looking in health food stores, and you can also purchase online. Loving Earth and Navitas Naturals both do a great Cacao powder. Some suggestions for health food stores are: The Staple Store, Terra Madre, Prahran Health Foods, Aunt Maggies. ~ Sarah x

      January 17, 2014
  16. Elle Lourey #

    Hi Amy, just wondering to make a cake out of this recipe would I alter Cook time or just add beetroot to your quinoa chocolate cake recipe? Thanks Elle x

    January 23, 2014
    • I would just add beetroot, because that is all I did for the muffins. Use the same cook time as the cake and check and see if it needs a little longer at the end. Good luck!

      January 23, 2014

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