Nearly everyone loves chocolate, and raspberries add a delicious freshness and colour to a chocolate treat! Like carrot cake or zucchini choc chip cookies, adding beetroot into these muffins adds moisture and a nourishing nutrient boost, plus it is well disguised by the cocoa, vanilla and cinnamon. Hazelnut meal adds protein and is substituted for a portion of the original recipe flour(could substitute all flour and add baking powder as a raising agent).
Ingredients: 250g Love Beets baby beetroots( or 250g cooked beetroot, skins removed) 1/2 cup organic pure maple syrup, plus OPTIONAL add extra Stevia liquid to sweeten to taste 1 teaspoon pure vanilla powder or real vanilla extract 1 cup organic Self Raising Flour(I use Kialla, or substitute all nut meal and add baking powder for grain free!) 1/2 cup hazelnut or almond meal(grind nuts finely, fresh if possible) 1/2 cup Organic Raw Cacao 1/2 teaspoon cinnamon powder 1/2 cup unrefined organic coconut oil 1/2 cup organic coconut milk 1 cup fresh local raspberries(or frozen local raspberries if not in season) OPTIONAL
1. Preheat the oven to 180C. Grease muffin tins with coconut oil. 2. Place beetroots, maple syrup and vanilla in food processor, blend until nice and smooth. 3. Mix together flour, fine nut meal, cacao and cinnamon then add to the beetroot mix. 4. Melt the coconut oil and mix with coconut milk, pour into the muffin mixture, stir until just mixed through. 5. Fold in 3/4 of raspberries(keep 12 to pop on the top of the muffins). 6. Pour mix into muffin tins, top with a raspberry and place in the middle of the oven. Bake for 10-15 minutes, muffin top should springs back slightly if pressed gently when ready. Leave in tin for 10 minutes to cool then place on cooling rack.
(Adapted from recipe Vegan Beetroot Mini Cupcakes by Tara Mathews)