Beetroot & Choc Chip Mini Muffins

These muffins are rich, soft and chocolaty with a beautifully subtle sweetness from the cooked beetroot. They’re a fun way to add extra nutrients & hidden veg plus, the batter comes together easily and they are just surprisingly delicious!

Ingredients:

• 200 grams steamed, cooked & mashed beetroot

• ½ cup maple syrup

• ⅔ cup olive oil

• 2 eggs

• 1 teaspoon vanilla extract

• ¼ cup milk of choice

• 1 ½ cups spelt or plain flour

• 1 teaspoon baking powder

• ⅓ cup cacao

• ½ cup chocolate chips

Method:

1. Preheat the oven to 180°C and line a muffin tray.

2. Add the cooked beetroot, maple syrup, olive oil, eggs, vanilla and milk to a blender. Blend until completely smooth.

3. In a separate bowl, combine the flour, baking powder and cacao. Fold the dry ingredients into the wet mixture until just combined, then gently fold through the chocolate chips.

4. Line the muffin tray with muffin cups or oil with coconut oil.

5. Spoon the mixture into the muffin casings and bake for approximately 15-20minutes, or until the muffins spring back when touched.