Chocolate Beetroot Zucchini Muffins

Ingredients

• 1 cup teff flour
• 1 1/2 cups almond meal
• 1/2 cup LSA
• 1/3 cup Scoop's Beetroot Cacao Elixir
• 1 tsp gluten free baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp himalayan fine salt
• 1 ripe mashed banana
• 2 free range eggs
• 2/3 cups melted coconut oil
• 1 tsp vanilla essence
• 1/4 cup maple syrup
• 2 grated zucchinis

Directions

Start by preheating oven to 180C and grating 2 organic zucchinis and then spreading it on a paper towel to absorb excess moisture. Then mix together your dry ingredients. In a separate bowl add your wet ingredients and mix well. Add wet ingredients to dry and combine, then mix in your zucchini. Pour into lined muffin tray, sprinkle with anything you like such as beetroot powder, beet cacao elixir or cacao nibs and place in oven for approx 15-20 mins or until skewer comes out clean. Allow to cool and enjoy.