Beetroot, Cacao and Chia Seed Muffins

As well as being a good source of folate, these muffins are high in calcium, magnesium, phosphorus and protein. Beetroot also contains substances that enhance oxygenation, essential for great energy. They’re easy to make, are lovely and moist and freeze well.

| Makes 8 |

Ingredients

1 cup (180g) finely grated beetroot (from 1 beet)

1 cup (120g) almond meal

½ cup (40g) psyllium husks

3 tbsp raw cacao powder (or carob powder)

3 tbsp chia seeds

1 tsp baking powder

2 eggs

3 tbsp pure maple syrup (optional)

3 tbsp coconut oil, melted

2 ripe bananas, mashed (you’ll need ¾ cup)

Method

Preheat oven to 180°C (350°F) and line a muffin tin wit paper cases.

Add the beetroot, almond meal, psyllium husks, cacao powder, chia seeds and baking powder to a bowl and mix well to combine.

Whisk together the eggs, maple syrup, coconut oil and mashed banana, then stir this mixture into the dry ingredients until just combined.

Spoon the batter into the muffin cases. Bake for 25 minutes or until it passes the skewer test. Cool in the tin for a few minutes, then transfer to a wire rack to cool a little more.

Serve warm or store in an airtight container. These are moist muffins, so they freeze well.