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Beet-Carrot Chocolate Muffins, Oil-Free

’m into beetroot at the moment as I discovered I had some beets in the fridge that needed to be consumed. So I’ve been making beet pancakes, beet muffins and adding oven-baked beetroot to salads. I think that beet brownie is up next.

The chocolaty part of the muffins comes from cacao and carob powder (and of course the chocolate buttons). I used more cacao powder and less carob in the first two batches, but I’m so glad I decided to try it the other way around for the third batch as in my opinion less cacao and more carob works better with beets.

When it comes to spices I also experimented with several combinations and found that just a bit of cinnamon with cloves is a perfect match. The muffins smell a bit like gingerbread, which is not a bad thing!

My Beet-Carrot Muffins with Buckwheat and Oat Bran are oil-free, refined sugar free, plant-based, vegan and Candida diet friendly. One might claim them to be gluten-free as well, but there’s a debate on avenin in oats – some people with celiac disease can tolerate gluten from uncontaminated oat products, but others react with an autoimmune response. Should you be one of those people, substitute oat bran with rice bran.

Beet-Carrot Chocolate Muffins, Oil-Free

Beet-Carrot Chocolate Muffins, Oil-Free

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes


  • 60g (2.1oz) raw buckwheat groats, soaked and rinsed
  • 60g (2.1oz) oat bran
  • 150g (5.3oz) oat or rice milk
  • 1 tbsp. raw cacao powder
  • 2 tbsps. carob powder
  • 1 tsp. cinnamon
  • ⅛ tsp. ground cloves
  • ⅛ tsp. Himalayan salt
  • 1 ½ tsps. aluminium free baking powder
  • ¼ cup (40g, 1.4oz) oven-baked or boiled beet cubes
  • 1 tbsp. tahini
  • 15 stevia drops OR 1 tbsp. + 1 tsp. xylitol OR 3 soft Medjool dates
  • ½ cup (50g, 1.8oz) finely grated raw carrot (add later)
  • ½ cup (70g, 2.5oz) finely grated raw beetroot (add later)
  • some dark chocolate buttons to add on top (optional)


Soak buckwheat groats overnight or for at least 6 hours, then rinse and drain.

Heat oven to 175 C (350 F).

Finely grate and measure raw carrot and beetroot.

Put all ingredients, except raw grated beet/carrot, into blender and blend into smooth batter.

Finally mix in the grated veggies.

Divide the batter between 6 muffin forms and add some dark chocolate buttons on top.

Bake in the middle rack for 33-34 minutes. Remove from oven and let cool.


  • If you think that the muffins need more sweetness, feel free to add more stevia, xylitol or dates.
  • You can replace tahini with any other nut or seed paste or even discard it and make them leaner.
  • Make a double batch and freeze the leftover muffins. Heat them up in the oven whenever needed.
  • If you use unsweetened nut milk or soy milk, you’ll most probably need to add more sweetener. Oat and rice milk is naturally sweet.
  • As I’m on Candida diet I used chocolate buttons that were sweetened with xylitol. However, you can also use grated 100% chocolate or cacao nibs instead.

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