chocolate beetroot muffins

  • 1 beetroot (250g), peeled and trimmed
  • 3 eggs
  • ½ cup (90g) brown sugar 
  • ½ cup (50g) raw cacao powder* 
  • ½ cup (60g) almond meal (ground almonds) 
  • ½ cup (75g) buckwheat flour 
  • ½ cup (125ml) buttermilk 
  • 2 teaspoons baking powder 

 chocolate syrup

  • ¼ cup (25g) raw cacao powder +
  • ¼ cup (60ml) maple syrup 
  • 1 teaspoon vanilla extract 
  • ⅓ cup (80ml) water
  1. Preheat oven to 160°C (325°F). Grate the beetroot (you should have 1¾ cups). Place the beetroot, eggs, sugar, cacao, almond meal, flour, buttermilk and baking powder in a large bowl. Mix to combine. 
  2. Divide the mixture between 6 x ¾-cup-capacity (180ml) lightly greased large Texan muffin tins. Bake for 25 minutes or until cooked when tested with a skewer. Set aside for 5 minutes. Turn out onto a wire rack to cool.
  3. To make the chocolate syrup, place the cacao, maple syrup, vanilla and water in a small saucepan over medium heat. Stir until combined. Cook, stirring occasionally, for 4 minutes or until smooth and slightly thickened. 
  4. Drizzle the cakes with the syrup to serve.  Makes 6.

+ Raw cacao powder is made by cold-pressing unroasted cocoa beans. Find it in some supermarkets and health food stores.

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Reader ratings (2.50) 215021
Rochelle Badolato

This looks yummy but to have it for school it has to be nut free, what can I substitute for the almond flour? Spelt?

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