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
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
Cashew Cream Frosting (Optional)