Name: Gluten-free Beetroot & Walnut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200g (7oz or 1.5 cups) raw beetroot; 100g (3.5oz or 1 cup) almond flour; 100g (3.5oz or 1 cup) gluten-free oat flour (not paleo-friendly); 3 large eggs; 2 tbsp Canderel green (Erythritol & stevia); 2 tbsp maple syrup; 40g (3 tbsp) extra-virgin coconut oil; 2 tsp vanilla essence; 1 tsp baking soda; 1 tsp Ceylon cinnamon; 1 tbsp apple cider vinegar

Gluten-free Beetroot & Walnut Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Healthy, gluten-free, low-calorie and low sugar beetroot muffins, which are quick and easy to whip up

Ingredients

200g (7oz or 1.5 cups) raw beetroot
100g (3.5oz or 1 cup) almond flour
100g (3.5oz or 1 cup) gluten-free oat flour (not paleo-friendly)
3 large eggs
2 tbsp Canderel green (Erythritol & stevia)
2 tbsp maple syrup
40g (3 tbsp) extra-virgin coconut oil
2 tsp vanilla essence
1 tsp baking soda
1 tsp Ceylon cinnamon
1 tbsp apple cider vinegar

Instructions

Preheat the oven to 180C/350F degrees fan
Blend the beetroot and mill gluten-free oats if you cannot find flour. Please replace oat flour with almond flour if you are following a paleo diet.
Whisk the eggs
Melt the coconut oil
In a large bowl, mix all the ingredients together
Line a muffin tray with cupcake papers
Insert a heaped tbsp (around 115g/4oz) of the muffin mixture into each muffin mould
Bake for 25 minutes and then place onto a rack to cool off and serve.

Notes

This is a low-sugar and healthy dish that can be enjoyed as a breakfast meal or a tea-time snack. The oat flour can be replaced with almond flour to convert the dish into a low-carb, paleo-friendly dish. This muffin recipe is super easy and quick to whip up anytime, and contains 10g of protein and 4.6g of fibre per serving, making it a delicious and satiating meal.

Approximate micronutrient information per serving:

Vitamins

B1 (Thiamine) - 0.1mg (12%)

B2 (Riboflavin) - 0.4mg (34%)

B3 (Niacin) - 1mg (7%)

B5 (Pantothenic Acid) - 0.6mg (13%)

B6 (Pyridoxine) - 0.1mg (7%)

B12 (Cobalamin) - 0.3µg (12%)

Folate - 59µg (15%)

Vitamin A - 37.9µg (5%)

Vitamin C - 1.6mg (2%)

Vitamin D - 21.8IU (4%)

Vitamin E - 4.1mg (28%)

Vitamin K - 0.5µg (1%)

Minerals

Calcium - 81.6mg (8%)

Copper - 0.3mg (29%)

Iron - 2mg (11%)

Magnesium - 76.5mg (24%)

Manganese - 1.2mg (68%)

Phosphorus - 210.3mg (30%)

Potassium - 327.1mg (13%)

Selenium - 12.9µg (23%)

Sodium - 269mg (18%)

Zinc - 1.6mg (19%)

% RDI based on an adult female

Nutrition Information:

Yield: 6 Serving Size: 115g (4oz)
Amount Per Serving: Calories: 244kcalTotal Fat: 18.8gNet Carbohydrates: 17.9gFiber: 4.6gProtein: 10.2g

Gluten-free Beetroot & Walnut Muffins