12 servings

2 eggs

240 gr cooked beet puree 

3 tbsp melted coconut oil 

4 tbsp stevia powder or to taste

1 ½ tsp baking powder

¼ tsp sea salt

3 tsp vanilla extract

80 ml unsweetened almond milk

20 gr unsweetened cocoa powder

130 gr whole oats flour 

40 gr semisweet chocolate chips (leave a few for topping)

Preheat oven to 350º F. Lightly grease with coconut oil a 12 muffin-pan or line with paper liners.

To a bowl add eggs, beet puree, oil, stevia, salt, vanilla, and whisk with a hand-held mixer. Stir in the almond milk and whisk again.

Add cocoa powder, flour, baking powder and chocolate chips stiring with a spatula until just combined. Is a thick batter. 

Pour batter into liners, filling 3/4 of the way full and sprinkle with a few more chocolate chips.

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Per serving 35 gr app

Cal: 120.4   P: 3.4 F: 6.2 Cb: 12