Tried and tested Beetroot & Cocoa Muffins

REFINED SUGAR FREE

Kids lunches got you in a spin!? Make these muffins, don’t feel guilty about cake / muffins / or treats!

How many: 24 mini muffins or 12 large

Time it takes: 30 mins cook and prep

INGREDIENTS

½ cup unsalted butter

½ cup coconut sugar

1 egg (room temp)

3 small overripe bananas

1/2 Cup grated Beetroot

1/3 Cup Cocoa powder

1 tsp bi-carb soda, dissolved in 1 tsp hot water

1 ½ cups plain flour (Spelt or buckwheat are my choice)

½ tsp vanilla extract

¼ tsp salt

½ tsp fresh nutmeg

1 tsp cinnamon

METHOD

Preheat Oven 180 degrees

Line muffin tin with muffin cups, spray with oil

Cream butter and sugar with beater

Add egg, bananas, vanilla and mix well

Stir in the flour, nutmeg, cinnamon and salt

Add dissolved bi-carb

Mix using the electric mixer or with a spoon, until fully combined

Add carrot and sultana at this point, mix with a spoon only.

Some of our tried and tested (on real life kids) flavor combos…..

• Carrot & Sultana Lunchbox life / Hidden Carrot and Sultana Muffins
• Blueberry & Coconut

Using two hands, a spoon, and one finger, fill muffins to the top edge of the muffin paper (this will ensure you get a good muffin top)

Bake for 15-20 mins turning halfway through

To check they are cooked, they should be golden brown and if you press your finger on the cooked muffin, it springs back, it’s cooked!

FREEZE THEM > LUNCHBOX PACK THEM > EAT THEM!

YUM IN YOUR TUM!

OR TRY A BISCUIT VERSION

Lunchbox Life / Better Biscuits