Beetroot Chocolate Muffins These little muffins are so rich and delicious. The beetroot is a real surprise and make them so moist and fudgy in texture. Prep Time 15 minutes Cook Time 20 minutes Serving size 12 Ingredients 70g rolled oats2 eggs180g plain 5% Greek yogurtApprox. 125g cooked beetroot, peeled and roughly chopped50g Truvia Calorie-Free Sweetener70ml unsweetened vanilla almond milk3 tbsp coconut oil, melted and cooled1 tsp vanilla bean paste155g self-raising flour1 tsp ground ginger1 tsp ground cinnamon30g unsweetened cocoa powder1 tsp bicarbonate of soda 14 tsp salt Directions Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Line a 12-cup muffin tin with muffin cases.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.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.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.Add a couple of tablespoons of chocolate chips to the batter, keeping a few back to sprinkle on tops before baking.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.
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