Beetroot Muffin

31 March 2017

Adding beetroot to your baked treats is not as far-fetched as you might think! They are filled with nutrients and add natural sweetness and moisture to your goods without any additional oil or butter. We find it best to add beetroot to your chocolate treats as the cacao/cocoa hides the earthy flavour which means you get to fill up on antioxidants without removing the delicious taste.

Ingredients

1 cup beet puree
2 eggs (beaten)
4 Tbsp honey
1/3 cup coconut sugar
1 tsp salt
1 tsp baking powder
' tsp baking soda
6 Tbsp coconut oil
2 Tbsp nut butter
1/3 cup almond milk
' cup cocoa powder
1.5 cups gluten free flour
' cup crushed chocolate/cacao nibs
Garnish: melted chocolate

Method

Preheat oven to 180'C
Add the beet puree, eggs, honey, coconut sugar, salt, baking powder and baking soda to your processor and blend together.
Add coconut oil, nut butter, almond milk, cocoa powder and gluten free flour to the processor and blend together.
Place mixture into another bowl, add in the crushed chocolate and mix together.
Divide batter evenly between 12 muffin tins.
Bake for 15 minutes.
Remove muffins from oven and allow to cool.
Melt the chocolate and drizzle on top of the muffins.
Eat and enjoy.

Preparation Time:30min

Serves:1 person

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”