Seasonal and completely satisfying, these chocolatey, gooey muffins are made with healthy ingredients and are SO easy to make. Suitable for most diets – including gluten free if you swap the spelt flour for gluten free flour – and entirely plant based. Beetroots are full of iron, potassium, fiber and vitamin C – they’re also great for boosting circulation and helping increase physical exercise performance and endurance, so perfect for a post-workout snack. Give these a go, and use up any beetroot that might be hiding at the back of the fridge!
INGREDIENTS
Makes 15 muffins
- ½ cup spelt flour or flour of choice
- 1 large fresh beetroot
- ½ cup cocoa powder
- ½ cup ground flax
- 1 tsp baking powder
- ½. Tsp baking soda
- 1 tbsp coconut oil
- 1 flax ‘egg’
- 2 tbsp stevia or coconut sugar
- 1 cup milk of choice
METHOD
- Create your flax ‘egg’ by mixing 1 tbsp ground flax with 3 tbsp warm water and leaving to soak for 10 minutes
- Pre-heat the oven to 180C
- Chop the beetroot into bite size pieces and steam the until soft
- Add the beetroot to a food processor or blender with a splash of milk to create a puree
- In a large bowl, mix the flour, baking powder and soda, cocoa, flax, sugar and flax ‘egg’
- Melt the coconut oil and add to the mixture along with the beetroot puree
- Add the rest of your milk and mix to create a thick chocolatey batter
- Add roughly 2 tbsp mixture per muffin case
- Place in the oven on the middle or bottom shelf and bake for 15-20 minutes. They’ll be fragrant and springy to touch when done.
Enjoy!
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