This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps.
Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family...
200g Wholemeal Spelt Flour
80g Coconut Sugar
1 tablespoon Organic Cacao Powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Pinch of Salt
150g cooked Beetroot
1 Free Range Egg (use the equivalent measurement of egg replacer if vegan)
100ml Almond Milk
40g Vegetable Oil
1 large Banana (mashed)
5 tablespoons Unsweetened Desiccated Coconut
Preheat your oven to 180°C and line the muffin moulds with paper cases.
Combine all the dry ingredients and mix well: flour, coconut sugar, cacao powder, baking powder, bicarbonate of soda and salt.
Blitz the beetroot in a food processor so it bec…