Scale
Ingredients
- 280 grams all-purpose gluten free baking flour (or all-purpose wheat flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom or ground cinnamon
- 40 grams cacao powder or unsweetened cocoa powder
- 350 grams beet puree*
- 130 grams dark maple syrup
- 130 grams coconut milk (or any milk you prefer)
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 375 degrees and either grease a 12 cup muffin tin or line it with muffin papers.
- Add all of the dry ingredients to a large bowl then whisk them together. Add all of the wet ingredients to the bowl then slowly whisk the mixture until a thick batter forms.
- Divide the batter between the 12 muffin cups, then tap the pan firmly on your counter a few times to allow the batter to settle and work out any air bubbles.
- Bake the muffins for 15-17 minutes or until the tops puff up and spring back when touched. Cool muffins at least 15-20 minutes before eating.
- *To make the beet puree: peel the beets and chop them into similar sized wedges. Steam the beets until they are fork-tender, then put them in a blender or food processor and blend until smooth. Store any leftovers in the fridge or freezer.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
