Chocolate Beet and Berry Muffins
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recipe by Monique Phipps http://thenourishedpsychologist.com/
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- Total Time
- 40mins
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- Serves
- 12
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- Calories
- 174
I have made these with blueberries, raspberries and blackberries and they all work well. I personally think that the choc raspberry combination is hard to go past but use whatever you prefer. As always they are gluten, grain, dairy, refined sugar and additive free and these can be nut free too. They make a great easy breakfast option, lunchbox treat or morning or afternoon tea.
Inspired by: http://www.thenourishedpsychologist.com/chocolate-beetroot-and-berry-muffins/recipe updated 14 Oct 2020
Ingredients
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- Fresh beetroot
- 1
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- Roasted cocoa beans
- 1 tablespoon
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- Medjool dates
- 7
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- Coconut flour
- 55 g
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- Cacao powder
- 45 g
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- Baby spinach
- 25 g
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- Almond butter
- 1 tablespoon
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- Egg
- 6
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- Coconut oil
- 60 ml
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- Bicarbonate of soda
- ½ teaspoon
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- Vanilla extract
- ½ teaspoon
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- Sea salt
- 1 pinch
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- Raspberries
- 80 g
Tools
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Spatula
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Oven
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Food processor
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Muffin pan - 12-hole
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Food processor bowl
Step preview
- Pre-heat oven - 171°C
- Line a clean muffin pan with paper muffin cups
- Add fresh beetroot, medjool dates, coconut flour, cacao powder, baby spinach, almond butter, roasted cocoa beans, egg, coconut oil, bicarbonate of soda, vanilla extract and sea salt to a clean food processor bowl
- Blend until smooth
- Add raspberries to the batter
- Fold gently
- Transfer batter to muffin pan
- Bake until springy to touch - 30 min, 171°C