Name: Chocolate & beetroot muffins
Prep time: 20 min
Cook time: 25 min
Ingredients: 600 g beetroot ((after rough ends are cut off)); 300 g oats ((porridge oats give the best texture as they are chopped - do not use whole oats)); 80 g cacao powder; 20 g baking powder; 80 g coconut oil; 300 g dates ((300 g after pips have been taken out)); 6 eggs; 80 g rapeseed oil

Chocolate & beetroot muffins

Prep Time 20

Cook Time 25

Servings 12 muffins

Equipment

* You will need a food processor for this recipe *

Ingredients

600 g beetroot (after rough ends are cut off)
300 g oats (porridge oats give the best texture as they are chopped – do not use whole oats)
80 g cacao powder
20 g baking powder
80 g coconut oil
300 g dates (300 g after pips have been taken out)
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.