Ideal for breakfast, brunch or a snack, beetroot adds a sweet earthy taste to these tasty muffins. Quick to whip up and bake, they take minimal effort once you’ve cooked your beetroot. The colour is very inviting and lovely while you’re mixing them! 
175 g beetroot purée
200 g self raising gluten free flour
30 g cocoa powder
75 ml olive oil
175 ml almond milk
1 tsp vanilla
2 tsp baking powder
50 ml agave syrup
50 g dark 70 % chocolate, chopped into small pieces
2 eggs separated
handful of flaked almonds to top
1. First cook the beetroot – This is done best in the oven if you have time! Wrap the whole, clean beetroots with their skins on in tinfoil and cook for an hour to an hour and a half at 200°c. Alternatively, you can boil them in water (make sure the skin is intact) for 30 minutes. Or if you’re really in a hurry you could use vacuum packed pre cooked beetroot. Once cooked, remove the skins and liquidize to make a puree.
2. In a large bowl, combine all the ingredients apart from the egg whites and almonds. In a separate bowl, whisk the egg whites to stiff peaks and fold into the other ingredients. Top with the almonds
3. Put spoonfuls into paper cases in a muffin tin (fill them quite full) and bake at 200°c for 15 minutes. Leave to cool on a wire rack. Serve warm or cooled!