Banana, Cacao & Beetroot Muffins

3 December 2015 | Recipes
banana-cacao-&-beetroot-muffin

These Banana, Cacao & Beetroot Muffins do all the talking. So much so that I don’t feel like I really need to sell them to you with my wordy wit.

Cacao and Beetroot are the best of buddies, and the mashed banana means no sugar and no eggs are necessary.

I haven’t met a set of taste buds that doesn’t love them. Even the healthy muffin naysayers.

Enjoy!

Banana, Cacao & Beetroot Muffins

Ingredients

  • 1 ½ cups spelt flour
  • ½ cup cacao powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon vanilla powder
  • 2 tablespoons cacao nibs
  • pinch of salt
  • 3 medium overripe bananas, peeled & mashed
  • ½ cup coconut milk
  • ⅓ cup coconut oil
  • 2 tablespoons maple syrup
  • 1 medium beetroot, washed & grated

Method

1. Preheat the oven to 180°C/160°C fan-forced. Line a muffin tray with baking paper or patty cases.

2. In a large bowl combine the flour, cacao, baking powder, bicarbonate soda, vanilla, cacao nibs and salt.

3. In a separate bowl combine the mashed banana, milk, oil and maple syrup. Stir through the beetroot.

4. Stir the wet ingredients into the dry ingredients until just combined. Don’t over mix or your muffins will become rubbery.

5. Spoon the muffin mixture into the prepared muffin tin.

6. Cook in the oven for 30-35 minutes or until a skewer inserted into the centre comes out clean.

7. Cool for at least 10 minutes. You can store muffins in an airtight container for up to 1 week.

Looking for a similar muffin recipe? Try my Zucchini, Carrot & Pecan Muffins.

Love cacao & beetroot? You’re going to love my Fudgey Cacao & Beetroot Brownie.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions

Spelt flour: Substitute fo your choice of flour.

Non-vegan substitutes: If you’re not vegan you can replace the coconut milk with regular milk and the coconut oil with butter.

Beetroot: If you’r not a fan of beetroot, you could replace it with zucchini or apple. Although if you used apple I would reduce the banana and give the maple syrup a miss.

Maple syrup: Substitute with your choice of sweetener. You could even leave it out if you wish. The bananas give enough sweetness.

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