Chocolate Beet and Berry Muffins
Serves
12
Total Time
40mins
Calories
174
I have made these with blueberries, raspberries and blackberries and they all work well. I personally think that the choc raspberry combination is hard to go past but use whatever you prefer.
As always they ar...
- Fresh beet1peeled
- Roasted cocoa beans1 tablespoonground
- Medjool dates7
- Coconut flour55 g
- Cacao powder45 g
- Baby spinach25 g
- Almond butter1 tablespoon
- Egg6
- Coconut oil60 ml
- Baking soda½ teaspoon
- Vanilla extract½ teaspoon
- Sea salt1 pinch
- Raspberries80 g
Ingredients
- 1. Pre-heat oven - 170 °C / 340°F
- 2. Line a clean muffin pan with paper muffin cups
- 3. Add fresh beet, medjool dates, coconut flour, cacao powder, baby spinach, almond butter, roasted cocoa beans, egg, coconut oil, baking soda, vanilla extract and sea salt to a clean food processor bowl
- 4. Blend until smooth
- 5. Gently fold raspberries to the batter
- 6. Transfer batter to muffin pan
- 7. Bake until springy to touch - 30 min, 170 °C / 340°F
Method
Make this recipe in the Fresco Recipes App
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