Flourless Chocolate Beetroot Doughnuts
Ingredients
1 ripe Banana
1/2 cups Almond Butter
1 large organic Egg or 3 tbsp Coconut Yoghurt for vegan option
1/4 cup Cocoa Powder
1/4 cup Raw Honey or Maple Syrup
2 tbsp Flaxseed Meal
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/2 tsp Bi-Carb Soda
1 cup Grated Beetroot (squeezed to remove as much liquid as possible)
1 cup Dark Chocolate Chips (optional)
Instructions
- Preheat oven to 190C then simply blend until smooth the banana, almond butter, egg, cocoa powder, honey or maple syrup, flaxseed meal, vanilla, cinnamon and bi-carb.
- Stir in beetroot and chocolate. Spoon batter into greased silicone donut mould or muffin tray, filling each cavity 3/4 full.
- Bake for 20-24 mins until set and skewer comes out clean.
- Allow muffins to cool in pan for 10 mins before removing. Store in airtight container for up to 1 week.
