Fudgy Beetroot Brownie Muffins

(Gluten Free, Dairy Free, Egg Free, Grain Free, Refined sugar free)

You may be thinking.....beetroot in a brownie?  I thought the same thing the first time I tried beetroot in a brownie but believe me these are delicious and a healthy treat you will want to try.  The best part about these brownies is these add an additional veggie to your day and the little ones will love them too! (My 3 year old devoured them and helped me make them which was great fun for him)

These brownies are also packed with many health benefits, it's a win win really.

Beetroot is great for:

- Liver detoxification
- It is natures blood builder and cleanser
- It has been shown to help with lowering blood pressure
- May help improve endurance and performance (helps to increase oxygen in the blood)
- May also help with PMS 

Raw Cacao is great for:

- It's high levels of antioxidants which help to protect our cells from free radical damage
- A Great source of Iron at 7.3mg per 100g
- Good source of magnesium which is needed by all cells in the body, especially the brain and heart
- Its polyphenols may help protect our heart
- Contains more calcium then cows milk per 100g
- May help with raising our mood

Are you convinced now? Let's start baking ❤
 

What you will need:

1/2 cup of cooked raw beetroot (pureed - which I just steamed and then blended with some water)
1 cup of oat milk at room temperature (I love using plenish)
1 tsp raw apple cider vinegar
1/2 cup of xylitol (low GI and doesn't affect blood sugar, can add an extra 1/4 and omit coconut sugar)
1/4 cup coconut sugar (you could just use coconut sugar if you don't have xylitol)
1/4 cup coconut oil melted
1 cup cassava flour (grain free, gluten free, nut free - a root vegetable like)
1/2 cup cacao powder
1 tsp baking soda
1/2 tsp baking powder

What you will need to do:

1. First steam or boil the raw beetroot about 2 large (peeled and chopped) until they are tender.  Then allow them to cool or run them under cold water for a few minutes. Then place into a blender and add some water so they puree, or alternatively add to a food processor.  If pressed for time you could also buy the organic cooked beetroot just make sure they are not with vinegar.
2. Measure out 1/2 cup of pureed beetroot you can keep the rest for another batch or freeze for later.  Set aside
3. Whisk together the oat milk and vinegar in a bowl and set aside for a few minutes, makes a buttermilk alternative.  Then add the sugar, oil and 1/2 cup of pureed beetroot.
4. Add the flour, cacao powder, baking soda, baking powder to a sifter and slowly sift it into the wet ingredients. Then mix everything together until no lumps left. 
5. Pour batter into 10-12 muffin cups or liners (I used silicon ones) about 3/4 full and bake for 22-25 minutes or until toothpick inserted comes out clean. 
6. Allow to cool and then enjoy, stays fresh for a few days and could be frozen (but haven't tried that yet they got eaten too quickly).

I hope that you enjoy trying these, let me know what you think.

Adapted from minimalistbaker.com