Beetroot & Chocolate Muffin
16 November, 2016
By Liz Lemieux
Beets? What! Beets in muffins? This was my first reaction when my mother told me about this recipe she had seen in a magazine. But I was so curious about it that I couldn’t help myself but to try this original combination of beets and chocolate in a muffin!
Indeed, beetroot contain a phytochemical compound named glycine betain which helps prevent the formation of clots in the blood vessels, which can lead to cardiovascular diseases. Beetroot are also rich in folate, a vitamin essential in the synthesis of DNA within body cells. The highly reddish-purple veggie is also filled with various B-vitamins and iron. All of which is excellent for your physical health.
What about cacao? Raw cacao contains several minerals such as calcium, magnesium, iron, zinc, etc. It is also filled with antioxidants, B-Vitamins and oleic acid and fiber. All which are good to improve cardiovascular function, blood pressure and circulation, eliminate free radicals and improve digestion.
• 1 3/4 cup whole wheat flour (or your choice of gluten-free flour)
• 1/2 cup gluten-free rolled oats
• 1/4 cup organic cacao powder
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup raw grated beetroot
• 1 cup almond milk
• 2 tsp pure vanilla essence
• 2 flax eggs (2 tbs ground flaxseed in 6 tbs water)
• 1/4 cup virgin coconut oil
• 1/2 cup sugar free natural applesauce
• 1/2 cup coconut nectar
• 1/2 cup chunks raw dark chocolate
What to do:
1. Preheat the oven to 180°C.
2. In a large bowl, whisk all dry ingredients together.
3. In a smaller bowl, mix the grated beetroot with almond milk, vanilla, flax eggs, coconut oil, applesauce and coconut nectar.
4. Add the wet ingredients to the dry ones and stir well. Add the chocolate chips and mix until homogeneity.
5. Bake for 25-30 minutes or until fully cooked.