(6-8 muffins)

  • 1 beetroot
  • ½ cup raw cacao powder
  • ½ cup almond flour
  • ½ cup buckwheat flour
  • 1 cup nut milk
  • 1 banana (mashed)
  • 3 tbsp coconut palm sugar
  • 3 tbsp apple mousse (unsweetened)
  • 2 tbsp melted virgin coconut oil
  • 2 tsp baking powder
  • A pinch fresh rosemary leaves (chopped)
  • A pinch cardamom powder
  • A pinch sea salt

Chocolate drizzle (optional):

  • ½ cup raw cacao powder
  • ½ cup maple syrup
  • ¾ cup water
  • A pinch vanilla powder

I could say that these muffins have an "autumn note" in their taste. I think comes from the touch of fresh rosemary in combination with the first juicy beets of the season. They are rich in flavour so perhaps the chocolate drizzle won't be needed. I think that it's a simple and healthy chocolate sauce recipe, that's why i wanted to share it with you, maybe you can put it on your porridge, fruit bowls or on the top of the granola...

Preheat the oven to 160°C. Clean and peel the beetroot. Grate it an place in a big bowl. Combine the dry ingredients: the flours, cacao powder, coconut palm sugar, baking powder, cardamom and sea salt with the wet ingredients: grated beet, mashed banana, apple mousse, coconut oil and nut milk. Mix all together with a rubber spatula or big spoon. Add a pinch of chopped rosemary leaves, (you can add one extra spoon of coconut palm sugar if you like it extra sweet!)

Divide the mixture into the muffins forms, lightly greased with some coconut oil. Bake for 20-25 minutes. Remove and let them cool down for a couple of minutes before you remove them from the form. Let them cool down on a rack.

To make the chocolate drizzle, place all the ingredients for it in a saucepan. Cook on medium-low heat, stirring constantly with a wooden spoon or rubber spatula until you get a smooth but slightly thick chocolate sauce.

Pour some chocolate drizzle on the top of the muffins and enjoy maybe with a cup of tea!