Beetroot Raspberry & Chocolate Muffins https://thesourcebulkfoods.com.au/wp-content/uploads/2020/01/BEETROOT-RASPBERRY-CHOCOLATE-MUFFINS-by-phoebeannconway-4.jpg Desserts, Snacks 100g organic rice malt syrup 1/2 cup macadamia oil 4 eggs 1 tsp vanilla 130g organic wholemeal spelt flour 75g organic brown rice flour 65g raw organic cacao powder pinch of salt 1 tsp baking powder 100g organic coconut sugar 40g dark chocolate buttons 150g raw beetroot, grated 60g frozen raspberries organic rose petals, to decorate Pre-heat oven to 160oC. Grease 8 cups of a 12 cup muffin pan. 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 ingredients into dry ingredients and mix until well combined. Add the beetroot, chocolate & berries, folding gently. Spoon the mixture into muffin pan. Bake for 20 minutes or until a skewer inserted comes out clean. Allow to cool completely before icing with your choice of frosting. Sprinkle with rose petals to decorate. Find out more about Phoebe at www.pheebsfoods.com Follow her on Instagram @pheebsfoods Cashew Cream Frosting (Optional) 200g raw cashews 1/2 cup almond milk 2 tbsp organic rice malt syrup 1/4 tsp ground cinnamon 1/2 organic vanilla pod, scraped or 1/3 tsp organic vanilla bean powder (optional) Soak the cashews for at least 4 hours or if possible overnight. Drain and rinse the cashews then place them in a high-speed blender with the remaining ingredients. Blend until smooth. Add more milk if needed. Store it in a sealed container in the fridge for up to 4 days. PT30M

Beetroot Raspberry & Chocolate Muffins

Beetroot Raspberry & Chocolate Muffins DOWNLOAD RECIPE

Beetroot Raspberry & Chocolate Muffins

Rich in chocolate flavour with bursts of raspberries and gorgeous colour from the beetroot, this vibrant muffin treat will prove a hit with everyone. As an option, why not add your preference of a cream cheese or cashew cream frosting (see below for a quick recipe).

Image & muffin recipe by Phoebe Conway / @pheebsfoods

INGREDIENTS
TIME

30 Minutes

SERVES

8

DIFFICULTY
METHOD

Pre-heat oven to 160oC. Grease 8 cups of a 12 cup muffin pan. 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.

1

Pour wet ingredients into dry ingredients and mix until well combined. Add the beetroot, chocolate & berries, folding gently. Spoon the mixture into muffin pan.

2

Bake for 20 minutes or until a skewer inserted comes out clean. Allow to cool completely before icing with your choice of frosting. Sprinkle with rose petals to decorate.

3

Find out more about Phoebe at www.pheebsfoods.com

Follow her on Instagram @pheebsfoods

4

Cashew Cream Frosting (Optional)

  1. Soak the cashews for at least 4 hours or if possible overnight.
  2. Drain and rinse the cashews then place them in a high-speed blender with the remaining ingredients. Blend until smooth. Add more milk if needed.
  3. Store it in a sealed container in the fridge for up to 4 days.
5

Dessert

WHERE TO

FROM HERE?

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