Valentines day is only a few days away, and these are the perfect treat to make for your loved one….or to make for yourself and devour the entire batch yourself.
There really isn’t much that needs to be said about these gorgeous little cakes. Rich in chocolate flavour with bursts of raspberries and gorgeous colour from the beetroot. I made a simple cream cheese frosting because hey, whats life without a little indulgence? However, you could absolutely make a cashew cream frosting, or even an avocado mousse frosting!
Take a batch of these along to your valentines day picnic and I am sure it will gain you some brownie points!
Beetroot Raspberry & Chocolate Muffins
- 1/3 cup rice malt syrup
- 1/2 cup macadamia oil
- 4 eggs
- 1 tsp vanilla
- 1 cup wholemeal spelt flour
- 1/2 cup brown rice flour
- 1/2 cup cacao powder
- pinch of salt
- 1 tsp baking powder
- 1⁄2 cup coconut sugar
- 1⁄4 cup dark chocolate chips
- 1 cup grated raw beetroot
- 1/2 cup frozen raspberries
- Pre-heat oven to 160C
- Combine oil, eggs, vanilla and rice malt syrup in a bowl, set aside
- Combine flours, cacao powder, baking powder, salt and coconut sugar in another bowl
- Pour wet into dry and mix until well combined
- Add the beetroot, chocolate & berries, folding gently
- Spoon the mixture into a well greased or lined muffin tray
Bake for 20 minutes or until a skewer inserted comes out clean - Allow to cool fully before icing with your choice of frosting!
