By Michaela Leach, from Health Alignment – Plant-Based Chef, Food Photographer, recipe developer and soon to be Certified Vegan Nutrition Health Coach.
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!
- 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.