Beetroot Chocolate Muffins

Ingredients

• 70g rolled oats

• 2 eggs

• 180g plain 5% Greek yogurt

• Approx. 125g cooked beetroot, peeled and roughly chopped

• 50g Truvia Calorie-Free Sweetener

• 70ml unsweetened vanilla almond milk

• 3 tbsp coconut oil, melted and cooled

• 1 tsp vanilla bean paste

• 155g self-raising flour

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 30g unsweetened cocoa powder

• 1 tsp bicarbonate of soda 14 tsp salt

Directions

• 1.  

  Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Line a 12-cup muffin tin with muffin cases.

• 2.  

  Place the oats, eggs, yogurt, beetroots, Truvia, milk, oil, and vanilla in the bowl of a food processor and blend 2-3 minutes, until smooth.

• 3.  

  In a large bowl, mix together the flour, cocoa powder, baking soda, and salt. Pour the wet mixture from the food processor into dry mixture. Mix until just combined; avoid overmixing.

• 4.  

  Spoon the batter evenly among the muffin cases. Bake for 20 minutes, or until a toothpick inserted in the centre comes out mostly clean. Transfer to a wire rack to cool completely.

Tips

• 5.  

  Add a couple of tablespoons of chocolate chips to the batter, keeping a few back to sprinkle on tops before baking.

• 6.  

  When buying cooked beetroot, try and avoid beetroot in vinegar, but if you do buy in error still use as it adds a certain tartness.