The Ombre Muffin

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I bake a lot of “weird” things (according to my kids) and sometimes these weird things turn out really well. This one did. It started as a Halloween experiment where I was trying to get the “vampire blood’ look, but I think I’m going to add this to our monthly baking rotation.

With beets, carrots and Medjool dates I am happy to add it to the kids lunch snacks. I added some chocolate chips because they’ll try anything with a chocolate chip on it. And it actually complimented the sweet earthy flavour of these ingredients combined.

Beets are a supportive root to include around this time of year.  They are a liver-loving food and help to keep the bowels moving. The vibrant red colour is not only a Halloween showcase but it also contains rich antioxidants that help keep the body in balance and feeling vibrant too!

 

The Ombre Muffin

(Gluten-free, dairy-free)

Makes 9 regular sized muffins

Ingredients: 

1 small beet, peeled

3 medium carrots, peeled

6 Medjool dates, pitted

1/2 cup unsweetened coconut milk

1 organic egg

1/2 cup brown rice flour

3/4 cup sorghum flour

1/4 cup coconut sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp sea salt

1/2 cup dairy-free chocolate

 Directions: 

  1. Preheat oven to 350 F
  2. Blend the beet, carrots, dates and coconut milk in a high powered blender until smooth
  3. Add the organic egg until combined
  4. In a medium bowl add flour, coconut sugar, baking soda, baking powder, sea salt and mix
  5. Pour blender mixture into medium bowl and mix until combined
  6. Add  1/4 cup chocolate chips to the mixture
  7. Fill muffin liners 3/4 of the way full
  8. Add the rest of the chocolate chips on the top of each muffin
  9. Bake for 20-24 minutes or until your toothpick is dry after carefully testing in the centre of the muffin

 

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