BANANA’N’BEETROOT MUFFIN


This is another innovation from my kitchen .I captured this idea from a juice recipe which contained beetroot and banana .

The combination seemed interesting and having the velvet cake in mind ,tried my hand at this muffin.

This tasted really awesome and the natural colour the beetroot shed was seductive to the eye.

Used almond flour and a little all purpose flour, blended the beetroot and banana separately for this muffin.I have the thought to try

sponge cake with the same flavour, and will post when I try it with success!

To the recipe now

INGREDIENTS

1 medium sized beetroot (peeled and cut)

2 medium sized bananas

3/4 cup almond flour

1/2 cup all purpose flour

1/2 tsp.baking powder

2 eggs

3/4 cup brown sugar+1/4 cup castor sugar

a pinch of salt

1 tbsp curd

1/2 cup oil

1/2 tsp banana essence or vanilla essence

Chocolate nibs for a sprinkle on the top.

METHOD

Blend the beetroot and banana separately, and mix together .

Beat the eggs lightly with salt and curd.

Next add the sugars, essence, beetroot puree, banana mash and mix well.

Fold in the flours with the baking powder till well corporates.

Spoon into muffin moulds or cup cake liners .

Sprinkle chocolate chips .

Bake in a 180C moderate oven for 30-35 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s