Gluten Free Chocolate and Beetroot Muffins
Oozing with chocolate taste and with a deliciously moist and fluffy textured centre the chocolate and beetroot combination will really surprise you.
Servings 18
Calories 170kcal
Equipment
Ingredients
- 3 large eggs
- 120 g caster sugar
- 300 g cooked beetroot grated
- 300 ml Greek yogurt 0% fat
- ½ teaspoon vanilla extract
- 200 g gluten free plain flour
- 200 g ground almonds
- 1 tablespoon baking powder heaped
- 3 tablespoon cocoa powder heaped
Instructions
- Pre-heat oven to 180C fan.
- Line a 12 hole silicon muffin trays with paper muffin cases.
- In a large mixing bowl, preferably with an electric whisk or in a stand mixer, whisk together the eggs and sugar until fluffy.
- Stir in the beetroot, Greek yogurt and vanilla extract.
- Fold in the flour, ground almonds, baking powder and cocoa powder.
- Divide the muffin batter between the paper cases and bake in the centre of the oven for 18 – 20 mins. Check the centre of a muffin is cooked by inserting a wooden skewer which should come out clean.
- Remove from the muffin tray and leave to cool on a wire rack.
- Stored in an air tight container these muffins should last up to 4 days.
Nutrition
Calories: 170kcal | Carbohydrates: 20.6g | Protein: 6.5g | Fat: 7.7g | Saturated Fat: 0.8g | Cholesterol: 33.7mg | Sodium: 95.3mg | Fiber: 2.5g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 1.1mg