Chocolate & Beetroot Muffins

I’m so excited to share this recipe with you. I’ve been making these Chocolate & Beetroot Muffins on repeat for the last couple of weeks and decided it was finally time to pass them on.

They’re incredibly easy to whip up and packed with nourishment, loads of beetroot, rich dark chocolate, and three whole eggs. We love them for morning tea, lunchboxes, or as a cosy dessert with yoghurt. And the best part? One batch makes 24 muffins in my silicone tray. A dozen wouldn’t last a day in this house. They freeze beautifully too!

A little tip: let them cool before removing them from silicone moulds. I often pop the tray into the freezer for a few minutes to help them set… OR scoop one out warm with a spoon if you love them fudgey (a scoop of ice cream wouldn’t hurt either 😉).

Enjoy!
Love, M.
xxx

Ingredients

• • 230-250g cooked beetroot (purchase already cooked at the supermarket or make your own)

• • 100g dark chocolate – melted

• • 220g coconut sugar

• • 250g olive oil

• • 3 whole eggs – large

• • 1 tsp vanilla extract

• • 50g almond meal

• • 150g plain or white spelt flour

• • 30g raw cacao powder

• • pinch of salt

• • 1 tsp bicarb soda

• • 100g dark chocolate – chips or chopped

Instructions

1. 1. Pre-heat your oven to 180℃, fan forced.

1. 1. In a processor, blitz the cooked beetroot until it resembles a rough puree (its doesn’t have to be perfectly smooth).

1. 1. Melt 100g of chocolate, then add it to the beetroot and give it a quick blitz to combine.

1. 1. In a medium bowl, whisk together the sugar, oil, eggs and vanilla, then add in the chocolate/beetroot mixture. Combine well with a whisk.

1. 1. In another bowl whisk together the almond meal, flour, cacao, salt & bicarb. Add this to the wet ingredients and fold everything through.

1. 1. Fold in 100g of chocolate chips or chopped dark chocolate.

1. 1. Spoon the batter into silicone moulds or a lined muffin tray, about 3/4 of the way up the mould. I usually get about 24 muffins this way.

1. 1. Bake in the oven for about 15-20 minutes. They will feel soft or under done but as they cool it ensures they stay fudgey on the inside.

How to enjoy:

• • on their own.

• • with natural yoghurt or a big dollop of cream, maybe even a berry coulis if you’re keen to make some. 😁

• • they make the perfect cupcake for celebrations with some buttercream icing too!