SpamellaB has created these fantastic muffins, You can make them gluten-free by choosing to use the cassava flour. We recommend you checkout her blog and social media for some excellent ways to indulge innocently.

Ingredients:

For the muffins –
2-3 large chunks cooked beetroot
2 tablespoons coconut oil
4 tablespoons maple syrup
4 tablespoons cacao powder
1 teaspoon vanilla extract
150ml Almond milk
30ml Active Edge BeetActive Concentrate
100g Oat or cassava flour
50g Ground almonds or almonds flour
4 tbsp Stevia or coconut sugar
1 tsp Baking powder
1 tsp Bicarbonate of soda
1 tsp Apple cider vinegar
6 tsp No added sugar raspberry jam

For the frosting: –

1 can Coconut milk, chilled in the fridge overnight
2 tbsp Maple syrup
1 tbsp Coconut oil
3 tbsp Cacao powder
½ tsp Vanilla extract
Fresh or frozen raspberries, to decorate

Method

1. Preheat the oven to 180C. Grease and line 6 muffin tins.
2. Blend the beetroot in a food processor until completely smooth.
3. Melt the coconut oil and maple syrup, then whisk in the cacao powder to form a smooth chocolate sauce. Pour this into the blended beetroot and whizz up again.
4. Pour this into a bowl and stir in the vanilla, almond milk and beetroot concentrate. Now add the flour, almonds, stevia/coconut sugar, baking powder, bicarbonate of soda and apple cider vinegar – you should have a nice chocolatey batter.
5. Spoon half of the mixture between the 6 muffin holes. Place a spoonful of jam in the centre of each, then top with the rest of the cake mixture to cover.
6. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool.
7. Meanwhile make the frosting (this can be made up to 1 week in advance): Scrape the solid coconut cream from the tin (discard the rest) and place in a bowl. Melt the coconut oil and maple syrup then whisk in the cacao powder. Pour this in along with the vanilla, then use a whisk to whip up. Chill in the fridge for at least 1 hour.
8. Once the muffins have cooled, remove from the tin and place on a plate. You may choose to either spoon over the frosting or use a piping bag to pipe on top,
9. Decorate with a raspberry – now enjoy!
10. Keep any remaining muffins in an airtight container in the fridge for up to 2 days.

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB