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Easy Beetroot Blender muffins with chocolate ganache

Easy Beetroot blender muffins with chocolate ganache icing

These muffins are just so damn delicious. Moist and soft and full of vegetables.

Scale

Ingredients

180g cake flour (You could also substitute the flour with half rye and spelt flour)

3 tsp baking powder

100g brown sugar

40g cocoa

100g choc chips

3 eggs

100ml melted coconut oil

90ml buttermilk or plain yogurt

5ml vanilla

250g beetroot ( I used vacuum packed)

Chocolate ganache

Heat 1/2 cup coconut milk

80g chocolate chips

Instructions

Preheat oven to 180’C 

Add muffin cases or silicone moulds to a muffin pan.

In a bowl mix the dry ingredients.

In a blender add the eggs, melted coconut oil, buttermilk, vanilla and cooked beetroot. Blend until smooth.

Add the ‘beetroot egg smoothie’ to the dry ingredients and stir just until mixed. Don’t overmix and just stir about 20 times.

Spoon into muffin moulds. 

Bake for 20 minutes until cooked. Leave to cool down.

Instructions for Ganache

Heat coconut milk on the stove until warm. Add the chocolate chips to a bowl. Pour the warm coconut milk over the chocolate and stir until melted. Place in the fridge and beat every few minutes. It will take at least 40-50 minutes until thickened. Once cool and thick, decorate muffins.

 

Notes

The ganache is such a great vegan option for frosting and can also be used on large cakes.

Don’t over stir muffins otherwise they will crack.