Crimson beetroot and dark, good quality chocolate make an amazing combination. These super healthy muffins are extremely chocolaty and rich. Beetroot is high in Vit A and C as well as potassium, calcium and iron. 70-85% Chocolate is rich in magnesium, iron, copper and manganese and make these tasty muffins guilt-free and nutritious.
To get started, steam 2-3 Beetroot for about 20 min until soft. Set aside until cool, then peel and finely grate into a bowl. For an earthier taste you can peel and grate raw beetroot (a bit like you would for carrot muffins). That’s what I did. 🙂
Preheat oven at 180 C – Line muffin tray with muffin cases. Makes 16
3 x 100g Slabs good quality dark chocolate
1 cup Olive Oil
1 cup coconut sugar ( or preferred sweetener)
2 cups grated beetroot
1 cup ground almond
4 eggs separated
1 tsp baking powder
1 Tbs quality cocoa
1/4 tsp salt
Break 2 slabs of chocolate into a bowl and melt by placing bowl above a pot of hot water. Let it melt slowly and stir occasionally until completely dissolved.
Beat egg whites until stiff. Set aside
Beat egg yolks with the sugar until creamy then add ground almond, cocoa powder, salt and baking powder. Mix together.
It will be a bit stiff. Don’t worry !
Fold in melted chocolate and egg whites
Add grated beetroot and stir.
Place mixture into individual muffin cases
Bake in oven for 25 -30 min at 180 C. Take them out and allow muffins to cool down.
In the meantime melt remaining slab of chocolate over hot water (as explained above) and drizzle over muffin.
Great healthy weekend treat!