By Michaela Leach, from Health Alignment – Plant-Based Chef, Food Photographer, recipe developer and soon to be Certified Vegan Nutrition Health Coach.
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These indulgent Beetroot & Blueberry Muffins are rich in colour and taste! It’s egg and dairy-free and filled with antioxidants from the fresh blueberries and beetroot extract, these muffins will be loved by your family and your waist!
Ingredients
Dry
2 cups of cake flour
1 cup of coconut sugar
2 tsp baking powder
Pinch of salt
2/3 cup of fresh blueberries
Wet
1/2 cup of coconut oil melted
1 tsp vanilla essence
1 tsp apple cider vinegar
Method
- Preheat your oven to 180°C.
- In your mixing bowl, add in all of the dry ingredients and mix.
- Add in the wet ingredients and combine the two mixtures until smooth.
- Evenly pour the mixture into your muffin tin and bake for 25-30 minutes. To test if the muffins are ready just pierce a muffin with a sharp knife and if the knife comes out clean the muffins are ready.
- Enjoy!
