Potato is such a versatile veggie that it can be used in any type of recipe. Here in these beetroot cupcakes I’ve replaced flour with boiled potatoes and the results are healthy, gluten free , crusty on surface and gooey inside delicious muffins. And as no flour is involved it’s a very easy recipe.
Yield / Serves
1 cup baked potato, cooled (with skin)
3/4 cup cooked beetroot slices
1/4 cup cocoa powder
1/4 cup + 1 tbsp raw cane sugar
2 tablespoons coconut oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1 pinch salt
10 almonds chopped for garnish (optional)
Preheat the oven to 180°C
Put all ingredients into a blender or food processor. Blend until smooth.
Line a muffin tin with paper liners and evenly pour batter into the cups.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool completely before eating. Store extras in fridge for up to 5 days.
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