How to Make Air Fryer Chocolate Beet Protein Muffins
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Preheat air fryer to 350°F (180°C).
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In a bowl, mix grated beet, eggs, maple syrup, and vanilla.
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Add flour, protein powder, cocoa, baking powder, and salt; mix until smooth.
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Divide into greased silicone muffin cups.
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Air fry for 13-15 minutes until tops spring back when touched.
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Cool before serving.
Pro Tips for Perfect Air Fryer Chocolate Beet Protein Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of grated raw beet, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Air Fryer Chocolate Beet Protein Muffins?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Air Fryer Chocolate Beet Protein Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for grated raw beet?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.