Beetroot muffins

Tested and approved: Princess Misia‘s beetroot muffins.

About these muffins

To be honest, I was a bit hesitating to put this recipe on the blog. Mostly for three reasons:

  1. Quite some people dislike beetroot. I was one of those people-until my boyfriend forced me to learn to eat them as they’re extremely healthy.  Therefore, for all the red beet haters: don’t make these muffins just yet. First take some time to learn to appreciate them. You will love yourself for it afterwards.
  2. They’re actually not the healthiest recipe on my blog. As in: yes, there’s maple syrup in there. Which is basically sugar -but a tiny ieniemienie bit healthier. But let me tell you a secret: eating healthy does not mean cutting out all of the nice stuff. So I’ll take this as an opportunity to tell you that being balanced is very important -so don’t forget to enjoy a desert every now and then. Moreover, this recipe beats all prefab store-bought cookies: taste-wise and health-wise.
  3. For me, these are actually all standard ingredients, but I realize that “beginners”, might dislike going grocery shopping for rather “special ingredients” such as maple syrup, coconut oil, spelt flour and almond milk in their supermarket. Yet, I promise, and especially for the coconut oil: it is totally worth the investmentOne tip for the coconut oil: as a beginner, just get yourself a big can of refined coconut oil -it’s the odourless version without coconut flavour. It does not have the health benefits of the unrefined coconut oil, but it’s a good start and way cheaper.

Most important reasons I decided to post the recipe online:

  1. It was the best snack I had at work in a long time (honestly, apples and bananas are nice, but need some variety every now and then);
  2. Maybe I can convince some people to start eating beetroots;
  3. My boyfriend loved them;
  4. Just look at them:

muffins3

So, enough with the blabla. Ready for the recipe? Here we go!

Recipe

Ingredients

  • 100g beetroot, cooked and peeled (I bought them pre-cut)
  • 200g spelt flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon bicarbonate
  • 25 ml coconut oil
  • 100 ml maple syrup
  • 1 egg
  • 125 ml almond milk

muffins1.JPG

Method

  1. Preheat oven to 180 degrees;
  2. Combine spelt flour, baking powder and bicarbonate;
  3. Melt coconut oil;
  4. Combine coconut oil, maple syrup, egg and almond milk;
  5. Combine both briefly (not too long –otherwise, your muffins might get tough);
  6. Cut beetroot into small pieces and add to dough. Combine softly.
  7. Put dough into muffin tin (perhaps best to use paper/silicone baking cups or use baking spray);
  8. Bake until golden brown (ca 10-15 minutes).
  9. Yum. They’re ready! Sit back and enjoy!

muffins4

 

 

 

 

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