Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionist based in Sydney and has created this nutritious Raspberry, Beetroot and Cacao Muffins recipe for us to share with you this week. Thanks Amelia!
She's a lover of healthy eats and naughty treats so make sure you check out her Instagram account @ameliasbalancedkitchen for more of her tasty recipes.
Raspberry, Beetroot and Cacao Muffins
Makes 6 muffins
Vegan, GF, DF, RSF
3/4 cup almond meal
1/4 cup coconut flour
2 tsp beetroot powder
1 tsp gluten-free baking powder
1/4 tsp xanthan gum
1/4 tsp Himalayan salt
2 tsp coconut oil, plus extra to grease pan
1 tbsp chia seeds
2.5 tbsp water
1 tsp vanilla extract
1/4 cup organic apple puree
1 cup unsweetened almond milk
Granulated stevia, to taste
40g dairy free 85% dark chocolate, chopped
Preheat oven to 180 degrees Celsius and line/grease a muffin pan with coconut oil.
Sift dry ingredients and add them to a bowl stirring until fully combined.
In a small bowl make a chia egg by combining chia seeds with water and let sit for a few minutes.
Stir chia egg until fully combined with water and gelatinous texture is reached.
Add coconut oil, vanilla extract, and apple puree to chia egg and stir until combined.
Add wet mixture to dry ingredients gradually with the almond milk until a batter consistency is reached. You may need to add more almond milk or a little less depending on how much liquid the chia seeds absorb.
Add stevia a little by little and taste to reach desired sweetness. Add chopped dark chocolate and mix through batter until evenly distributed.
Add batter to greased muffin pan and top each muffin with a raspberry.
Bake for 30-40 minutes checking at 30 minutes with a skewer (if it comes out clean the muffins are ready).
Remove from oven and let cool for 5 minutes before removing from pan to let cool on a wire rack. Enjoy!
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