Name: Potato Beetroot Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup baked potato (cooled (with skin)); 3/4 cup cooked beetroot slices; 2 egg; 1/4 cup cocoa powder; 1/4 cup + 1 tbsp raw cane sugar; 2 tablespoon 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)

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Recipes

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.

Prep Time 10

Cook Time 30

Total Time 40

Served AsBreakfast, Snacks

CuisineAmerican

Servings

Ingredients

Instructions

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Preheat the oven to 180°C
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Put all ingredients into a blender or food processor. Blend until smooth.
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Line a muffin tin with paper liners and evenly pour batter into the cups.
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Bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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Let the muffins cool completely before eating. Store extras in fridge for up to 5 days.