Chocolate Beetroot Zucchini Muffins
Ingredients
1 cup Teff Flour
1 1/2 cups Almond Meal
1/2 cup LSA
1/3 cup Scoop's Beetroot Cacao Elixir
1 tsp Gluten Free Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Himalayan Fine Salt
1 ripe Mashed Banana
2 free range Eggs
2/3 cups Melted Coconut Oil
1 tsp Vanilla Essence
1/4 cup Maple Syrup
2 grated Zucchinis
1 1/2 cups Almond Meal
1/2 cup LSA
1/3 cup Scoop's Beetroot Cacao Elixir
1 tsp Gluten Free Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Himalayan Fine Salt
1 ripe Mashed Banana
2 free range Eggs
2/3 cups Melted Coconut Oil
1 tsp Vanilla Essence
1/4 cup Maple Syrup
2 grated Zucchinis
Instructions
- Start by preheating oven to 180C and grating 2 organic zucchinis and then spreading it on a paper towel to absorb excess moisture.
- Then mix together your dry ingredients. In a separate bowl add your wet ingredients and mix well.
- Add wet ingredients to dry and combine, then mix in your zucchini.
- Pour into lined muffin tray, sprinkle with anything you like such as beetroot powder, beet cacao elixir or cacao nibs and place in oven for approx 15-20 mins or until skewer comes out clean. Allow to cool and enjoy.
