Ingredients
- 2 eggs
- 1 cup beetroot puree
- 1/4 cup honey
- 1/3 cup brown sugar
- 1/4 tsp sea salt
- 1.5 tsp baking soda
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1/2 cup cocoa powder
- 1 1/3 cups plain flour
- 1/3 cup chocolate chips & more for topping
Instructions
- Roast peeled and diced beetroot for 45 mins then puree with water.
- Line a 12 hole muffin tin with cases.
- Whisk eggs in a bowl.
- Add beet puree, melted oil, honey, brown sugar, baking soda, salt and whisk for 45 seconds.
- Stir in the almond milk and whisk once more.
- Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoop able.
- Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins and sprinkle with a few more chocolate chips.
- Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.