Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat!

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... 


INGREDIENTS 

200g Wholemeal Spelt Flour 
100g Innulin
1 tablespoon Organic Cacao Powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda 
Pinch of Salt

150g Beetroot (cooked)
1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 
100ml Milk of choice
40g Olive 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 becomes a rough puree*, add the milk, egg and oil and pulse until combined.

Add the beetroot mix to the flour mix, take care not to over-mix.

Gently fold in the mashed banana and coconut.

Divide the mixture evenly among the muffin paper cases and bake for 25 minutes or until a toothpick inserted in the middle of the muffins comes out clean. 

Enjoy! x

*for a super smooth puree blitz the beetroot with the milk together followed by egg and oil.