Looking for Beetroot recipes? Here’s one the whole family will love.
Choc Beet Muffins with yoghurt and raspberries!
I am always looking for ways to load more veggies into my kiddies growing bodies and these muffins are a great way to do just that. Beetroot not only adds a boost of nutrition to these muffins but it makes them lovely and moist too.
These delicious muffins can be whipped up in a matter of minutes and are great for packing into school lunchboxes. They are gluten and grain free and are naturally sweetened with the beetroot and honey. I hope your family enjoys them as much as mine does.
2 medium sized raw beetroots
½ cup macadamia oil
½ cup honey
1 teaspoon baking powder
1/3rd cup raw cacao powder
½ cup coconut flour.
Preheat oven to 180 degrees celcius. Grease 2 mini muffin trays with coconut oil.
Blitz the beetroot in a high speed blender for a few seconds or grate it. Add the eggs, macadamia oil, honey, baking soda and blend or stir well.
Add the cacao powder and coconut flour and stir until well incorporated.
Spoon into muffin trays. Bake for 20 minutes or until a toothpick comes out clean.
Cool completely and top with natural yoghurt and a raspberry.
For more delicious recipes check out my Energetic Mama ebook and meal plan