Chocolate Beetroot Muffins

By Hanna Ashton-Lawson

Using beetroot in baking makes for the most lush and beautiful red velvet look for your batter. It really is one of my favourite ingredients to bake with! These muffins are adapted from The Natural Nurturer. I have a toddler, so if you are cooking for a little one or just watching your sugar consumption, I have provided a no-refined sugar option.

Ingredients

• 2 eggs

• ½ cup steamed beetroot (peeled)

• ¼ cup melted coconut oil (or oil of your choice)

• ½ cup honey or maple syrup (or brown sugar if you prefer, no judgement!)

• 2 teaspoons vanilla paste

• ½ cup Greek yoghurt

• 1 ¼ cup plain flour

• ¼ cup cocoa powder

• ½ teaspoon bicarb soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• Optional ¼ cup dark chocolate chips (I omitted these for my toddler)
  

Method

1. Preheat your oven to 180C and prepare your muffin tin. I prefer just spraying mine with oil and not bothering with muffin cases. If using muffin cases, give them a light spray.

2. In a blender or food processer, puree the beetroot and then blend eggs, coconut oil, yoghurt, honey or maple syrup, and vanilla.

3. In another bowl, sift cocoa powder, flour, baking powder, bicarb soda, salt (and sugar if using). Mix.

4. Gently add the wet ingredients to the dry, folding through until just combined. Fold in chocolate chips (if using).

5. Bake in oven for 18 minutes, or until a toothpick comes out clean.