Flourless Chocolate Beetroot Doughnuts

Ingredients

• 1 ripe banana
• 1/2 cups almond butter
• 1 large organic egg or 3 tbsp coconut yoghurt for vegan option
• 1/4 cup cocoa powder
• 1/4 cup raw honey or maple syrup
• 2 tbsp flaxseed meal
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp bi-carb soda
• 1 cup grated beetroot (squeezed to remove as much liquid as possible)
• 1 cup dark chocolate chips (optional)

Directions

Preheat oven to 190C then simply blend until smooth the banana, almond butter, egg, cocoa powder, honey or maple syrup, flaxseed meal, vanilla, cinnamon and bi-carb. Stir in beetroot and chocolate. Spoon batter into greased silicone donut mould or muffin tray, filling each cavity 3/4 full. Bake for 20-24 mins until set and skewer comes out clean. Allow muffins to cool in pan for 10 mins before removing. Store in airtight container for up to 1 week.