Mini Beetroot Muffins
2 medium beets
1 cup unsweetened vanilla almond milk
1 teaspoon white or apple cider vinegar
0.5 cup Natvia
0.25 cup melted coconut oil
1 teaspoon pure vanilla powder
1 cup 1 heaping tbsp of gluten-free self-raising flour
0.5 cup unsweetened cacao powder + more for topping
0.5 teaspoon baking powder
0 Pinch of salt
- Preheat oven to 190°C. Remove the stem and most of the roots from your beets. Scrub and wash beets underwater until clean.
- Wrap beets in foil, drizzle with a bit of olive oil, wrap tightly and roast for one hour or until knife inserted falls without resistance. They should be tender. Place in a bowl and set in fridge to cool to room temperature.
- Once cooled, either finely grate beets or puree beets in a blender (Adding water to encourage mixing). Measure out 1/2 cup and set aside.
- Line a muffin pan with paper liners or use a silicone mould muffin tray.
- Whisk together the almond milk and vinegar in a large bowl. Set aside for a few minutes to curdle. Add Natvia, oil, vanilla extract, and 1/2 cup beets and bear until the mixtures foams.
- Add the flour, cacao powder, baking powder and salt to a sifter. Slowly sift mixture into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
- Pour batter into silicone muffin tray, filling 3/4 of the way full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let to cool completely.
- Once cooled, dust with cacao powder and store in an airtight container to keep fresh.