26 Jun Choc Beetroot Muffins
These Choc Beetroot Muffins are made with grated raw beetroot or leftover beetroot smoothie pulp. A perfect nourishing treat for lunchboxes! Follow here or sign up to our newsletter for more recipe ideas.
Choc Beetroot Muffin Recipe
Healthy moist chocolate muffins with an earthy beetroot taste.
- 1/2 cup / 100g brown rice (or rice flour)
- 1/2 cup / 75g almonds (or almond meal)
- 3 Tbsp / 30g coconut sugar
- 2 Tbsp / 10g cacaco
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch sea salt
- 300g raw grated beetroot or beetroot smoothie pulp
- 3 eggs (room temp)
- 1 tsp vanilla extract
- 2 Tbsp coconut oil
- 3 Tbsp maple syrup
Preheat oven to 180C and line muffin tin.
Mill brown rice into a flour (or use rice flour) (TM 45sec, sp 9).
Add all dry ingredients and mill until fine (TM 15sec, sp9).
Add all remaining wet ingredients and mix (TM 10sec, sp6).
Scrape and repeat.
Pour into prepared muffin tin and bake for 20mins. Leave to cool before enjoying.