Servings: 24 mini brownies 1x
Ingredients
- ½ cup beet puree (about 4 ounces cooked, peeled beets)
- 1 small avocado
- 2 large eggs
- ¼ cup honey
- 2 Tbsp. coconut oil, melted (may substitute avocado oil)
- 3 Tbsp. coconut flour
- ⅓ cup cocoa powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- ⅓ cup mini chocolate chips (we use Enjoy Life Mini Chocolate Chips)
Instructions
- Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) or grease very well with oil.
- Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
- Blend the ingredients just until smooth.
- Fold in ¼ cup chocolate chips and optional walnuts.
- Fill each muffin well with batter. Top with remaining mini chocolate chips.
- Bake in the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.
Notes
**Store in a covered container in the refrigerator for up to 1 week or freeze for up to 3 months.
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Nutrition Information
- Serving Size: 1 mini brownie
- Calories: 70
- Fat: 4g
- Sodium: 115mg
- Carbohydrate: 6g
- (Fiber: 1g
- Sugar: 6g)
- Protein: 1g