Chocolate & beetroot muffins

I had some millet flour that was sent to me from the kind folks at Kialla Pure Foods. I had been meaning to try millet  flour for some time, plus I wanted to make a gluten-free muffin without using a nut meal {you may have noticed that all of my gluten free muffins or cakes on this site have some kind of nut meal in them.

So when Kialla Pure Foods sent me some millet flour, it was time to experiment. Which, thankfully, turned out well, so I could share these muffins with you.

Recipe

IMG_4579

Makes 12, 1/3-cup capacity muffins | This recipe is nut, dairy and gluten-free

Topping mix

  • ¼ cup sunflower seeds
  • 2 tbsp desiccated coconut
  • 2 tbsp rapadura or coconut sugar

Dry mix

  • 1 cup brown rice or sorghum flour
  • ¼ cup millet flour
  • ¼ cup true arrowroot starch
  • 1/3 cup cocoa powder
  • ¾ cup rapadura or coconut sugar {coconut sugar is less sweet}
  • 2½ tsp gluten-free baking powder

Wet mix

  • 1 cup finely grated beetroot {~200 g, medium-sized beetroot}
  • 1 tsp vanilla
  • 1/3 cup {80 ml} melted coconut oil
  • 3 eggs
  • ½ cup coconut milk {125 ml} with 2 tsp {10 ml} apple cider vinegar

Preheat oven to 180C/350F {160C/320F fan-forced}

Place muffin papers into a 12, 1/3-cup capacity muffin hole tray

Make topping by mixing all the topping ingredients together in a bowl, set aside

Thoroughly combine dry ingredients in a large bowl

In a separate bowl, whisk together the wet ingredients

Pour wet mix into the dry and mix by folding in until fill combined {will be quite runny}

Spoon mixture into lined muffin holes

Sprinkle generously with topping

Bake for 25–30 minutes, until a skewer comes out clean

Cool in tray for about 5 minutes, then remove and cook on wire rack

Enjoy with your loved ones

Keeps for up to 4 days, or you can freeze for longer storage.

Variations

  • dairy version ~ if dairy is not a problem you can use natural yoghurt, instead of coconut milk, omitting the vinegar; and melted butter or ghee instead of the coconut oil
  • nut version ~ you can use a nut meal instead of the millet flour, a nut milk instead of the coconut milk, and/or macadamia oil instead of the coconut oil; you can also add ½ cup of chopped macadamia nuts to the mix for some texture.

 

4 thoughts on “Chocolate & beetroot muffins

  1. Rita Carino says:

    Hi Lesh, i always substitute Millet flour in place of wheat flour when i am making muffins for the kids. They don’t notice the difference and neither do I. I prefer this to some of the guten free flours.

  2. Dianne says:

    Hi Lesh. I made these last night with a couple of substitutions. Substituted 100%organic rye flour for the brown rice flour, whole millet for millet flour (awesome texture!), Melbourne rooftop honey for any sugar (and at half the quantity)’ soy milk for coconut milk. I also used a lovely organic vanilla bean paste. The end product is a grainy semi-sweet muffin that is lovely slightly warm and well enjoyed with a cup of herbal tea!

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