Choc-Beet muffins with yoghurt and raspberries

Choc-Beet muffins with yoghurt and raspberries

Choc-Beet muffins with yoghurt and raspberries

Ingredients

  • • 2 medium sized raw beetroots
  • • 4 eggs
  • • ½ cup macadamia oil
  • • ½ cup honey
  • • 1 teaspoon baking powder
  • • 1/3rd cup raw cacao powder
  • • ½ cup coconut flour

Instructions

  1. Preheat oven to 180 degrees celcius.
  2. Grease 2 mini muffin trays with coconut oil.
  3. Blitz the beetroot in a high speed blender for a few seconds or grate it.
  4. Add the eggs, macadamia oil, honey, baking soda and blend or stir well.
  5. Add the cacao powder and coconut flour and stir until well incorporated.
  6. Spoon into muffin trays.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Cool completely and top with natural yoghurt and a raspberry.