Chocolate beetroot cupcakes

Nutrition content per serve^*

Energy: 255 calories (1,067 kJ) | Protein: 7g | Carb: 11g | Sugar: 8g | Total fat: 24g | Sat fat: 4.8g | Fibre: 5g | Serves: 10 | Total time: 50 minutes

Ingredients:

Cupcake:

• 2 cups almond flour
• 300g beetroot, grated
• ½ cup dark chocolate, melted, or cacao powder
• 3 eggs
• 1/3 cup sweetener of your choice (maple syrup, brown sugar, monk fruit sweetener etc.)
• 3 tbsp coconut oil or butter, melted
• 2 tbsp coconut flour
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp apple cider vinegar
  

Icing:

• 1 cup dark chocolate, melted
• ½ cup coconut yoghurt (or sub for a nut butter if you prefer)
  

Directions:

1. Preheat oven to 170°C. Grease and line a muffin tin with 10 liners.
2. Add and mix all the muffin ingredients in a bowl until evenly combined.
3. Spoon the mixture into the cupcake tin.
4. Place into the oven and bake for 40-45 minutes. You should be able to feel they’re ready when the top of the cupcakes bounces back when touched.
5. Meanwhile, prepare the icing by mixing the chocolate and coconut yoghurt together until smooth. Set aside in the fridge.
6. When the muffins are ready, remove from the oven and allow to cool before icing. Enjoy.

Chef’s tips:

• Best enjoyed within the first 3 days of making, or store in the freezer for up to 3 months.

Why it’s good for you:

• Beetroot is rich in antioxidants and fibre.
• Almond meal is not only a great gluten-free flour substitute, but also a source of healthy fats, protein and fibre.

^*Approximate values from Xyris Foodworks software

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.