Eating healthy can be both delicious and functional. These beetroot chocolate muffins make a great gluten-free sweet treat and take only 10 minutes to prepare!
240g Beetroot (buy it precooked)
165g Oat flour (you can also use a gluten-free all purpose flour)
70g Chocolate chips
1.5 tsp. Baking powder
1.5 tsp. Sea salt
70g Cacao powder
1 tbsp. Brown sugar
2 tbsp. Honey (liquid)
120 ml Almond milk
Pre heat the oven to 180 ⁰C. Blend the precooked beetroot into a purée (precooked beetroot is available at most supermarkets. Add all the dry ingredients into a bowl and mix well. Pour the purée and almond milk into the dry mix to form a batter and add the chocolate chips (save some for on top of the muffins).
The batter is quite thick but if you need to make it thinner, simply add more almond milk. The batter may taste a bit earthy but this goes away when they are cooked (they taste the best when they have cooled). Add the batter into a muffin form and sprinkle extra chocolate chips on top of each muffin. Place in the oven for ~10-15 minutes (keep an eye on it).