Potato Beetroot Muffins

4 from 1 vote

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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsBreakfast, Snacks
CuisineAmerican
Servings 7
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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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Instructions
 

  • 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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4 from 1 vote
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Prachi Bagde
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