Chocolate & beetroot muffins
Servings 12 muffins
Ingredients
- 600 g beetroot (after rough ends are cut off)
- 300 g oats
- 80 g cacao
- 20 g baking powder
- 80 g coconut oil
- 300 g dates
- 6 eggs
- 80 g rapeseed oil
Instructions
- Preheat the oven to 180 deg C
- Cut rough ends off the beetroot and wash thoroughly
- Chop the beetroot into quarters and microwave for 2 minutes on full heat
- Mix all dry ingredients in a bowl (oats, cacao and baking powder)
- Melt the coconut oil in a microwave for 1 minute, or until it melts
- In a food processor, blend the dates and beetroot until no large lumps are left
- Then add the coconut oil, eggs and rapeseed oil into the food processor and blend with the beetroot mix
- In a large bowl, mix the wet and dry ingredients with a wooden spoon
- Pour the mix into 12 paper muffin cases in a muffin tray
- Bake in the oven at 180 deg C, for 25 minutes
- Leave to cool on a wire rack. Can be eaten warm or cold.