Chocolate & Beetroot Muffins
Recipes

Chocolate & Beetroot Muffins

Ingredients:

  • 1 chia/flax egg
  • 1 cup beet puree (about 1 large beetroot - cooked)
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 tsp salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1cup unsweetened almond milk
  • 1 tsp espresso powder mixed with 1/4 cup water (optional)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups wholemeal spelt flour
  • 1/3 cup/1 bar The Chocolate Yogi Fun Bar chocolate, chopped (I used 1/2 Astral Crunch and 1/2 Happy Thoughts Mylk Chocolate)

Method:

  1. Blend the beetroot in food processor.
  2. Add the wet ingredients to the food processor. Let it blend until a smooth puree forms.
  3. Sift dry ingredients into a large bowl.
  4. Add wet to dry and carefully mix together.
  5. Stir in the chocolate pieces.
  6. Spoon 1/4 cup of the batter into lined muffin tins. You should get around 12 muffins
  7. Bake for 25-30 min at 180C.
Recipe by: Mira Czarnetzki

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