Recipe

Banana Beet Chocolate Muffins Recipe

	Jo_jo_ba / All my dishes 7 months, 3 weeks ago This is a great use for the leftover pulp from juicing beets - the sweet fibre melds wonderfully with mashed banana and rich, bitter cocoa to make dense, lower-fat snacks everyone will enjoy! Prep:20m Cook:28m Servings:16	Jo_jo_ba
	sweet fruity muffiny chocolatey beety sweet fruity rich earthy banana sweet moist sugary sweet decadent decent goodforyou beetpulp vegan vegetarian beets eggless dairyfree easy soy juicing fibre

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Fans

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Ingredients

1/2 cup flour

1/2 cup cake flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 cup Dutch - processed cocoa powder

1/4 cup oil

1 mashed banana

1 cup (dry) pulp from juiced beets

2/3 cup brown sugar

1/2 cup plain soy milk

1/2 cup water

1 tbsp vanilla

1 tbsp vinegar

Directions

Preheat oven to 350F, grease or line muffin cups.

Whisk together flour, baking soda, baking powder, salt and cocoa powder.

In another bowl, mix together oil, banana, beet pulp, brown sugar, soy milk, vater, vanilla and vinegar.

Add the dry ingregients to the wet ones and mix gently but thoroughly until just combined.

Bake for 25-28 minutes, then turn out immediately and cool on a rack.

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Comments

jo_jo_ba 7 months, 3 weeks ago said:
Amount Per Serving
Calories: 111.8
Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 8.4 mg
Total Carbs: 18.4 g
Dietary Fiber: 1.9 g
Protein: 1.6 g