Chocolate muffins are always in great demand at my place and chocolate, beetroot and berries are a perfect muffin combination. My 2 older kids ask for them all the time so I try to mix the other flavours and ingredients up a bit. My little one isn’t a huge chocolate muffin fan but she will eat these ones.
I have made these with blueberries, raspberries and blackberries and they all work well. I personally think that the choc raspberry combination is hard to go past but use whatever you prefer.
As always they are gluten, grain, dairy, refined sugar and additive free and these can be nut free too. They make a great easy breakfast option, lunchbox treat or morning or afternoon tea.
1 medium beetroot peeled
7 medjool dates
1/2 cup coconut flour
1/2 cup cacao
1/2 cup berries of your choice (frozen are fine)
handful of baby spinach
1 tablespoon almond butter (for nut free use coconut butter or tahini)
1 tablespoon Crio Bru (whatever is your favourite flavour). You can leave it out of you don’t have any but it really adds an amazing richness to the flavour and makes them a bit less ‘beetrooty’. *
6 large eggs (organic or free range) – I have also made these with 4 eggs and 2 chia eggs and they worked perfectly.
1/4 cup coconut oil (you could use macadamia oil or butter if you prefer)
1/2 teaspoon bi-carb soda
1/2 teaspoon vanilla powder
pinch of sea salt
Mix all of the ingredients except the berries in a food processor until smooth
Stir through the berries
Spoon the mixture into a muffin tray lined with muffin papers (I use the If You Care brand because they are non toxic and nothing sticks to them) or well greased.
Bake at 170°C (fan forced) for 30 minutes or until firm to touch
Store in an airtight container in the fridge.
These freeze well too.
* If you want to try Crio Bru (or already love it and need to restock) you can use the code NOURISH10 to receive 10% off until December 15. They have some great christmas present options too so pop over and check out the whole range.
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