Beetroot oat and blueberry muffins

1/2 cup plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Power Super Foods Peruvian Pink Gourmet Salt
1/3 cup Power Super Foods Booster Blend Recovery
1/2 cup Power Super Foods Cacao Powder
1/2 cup rolled oats
2/3 cup Power Super Foods Coconut Sugar
1 tablespoon ground cinnamon
1 2/3 cup unsweetened, plain soy milk
1/2 cup (approx. 1 large) mashed banana
1/3 cup extra virgin olive oil
1 cup (approx. 1 medium or 1/2 large) grated beetroot
1 cup blueberries, or berries of choice
Preheat oven to 180 degrees C and line a 12-piece muffin tray with patty pans.
In a small mixing bowl, add the wet ingredients (soy milk, banana, olive oil and beetroot) and mix to combine.
In a separate, large mixing bowl, sift in the flour, baking powder, baking soda, Power Super Foods Peruvian Pink Gourmet Salt, Booster Blend Recovery, Cacao Powder and cinnamon. Add the rolled oats and Coconut Sugar, mixing until well combined.
Pour the wet ingredients into the dry ingredients, mixing until almost combined. Add the blueberries, again mixing until almost combined.
Spoon the mixture evenly between the 12 patty pans and bake for 25-30 minutes or until cooked through, checking with a skewer.
Once cooked, allow muffins to cool for 5 minutes before removing and placing on a wire rack.
To serve, enjoy as is, or top with desired ingredients. We recommend drizzling with coconut yoghurt, fresh berries and edible flowers.
Submitted By:
Panaceas Pantry
Beetroot oat and blueberry muffins
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