INGREDIENTS
For the muffins:
- 150g boiled beet
- 125 g almond butter
- 1 TBS of ground flax seeds + 3 SW of water
- 1 tsp. of vanilla extract
- 120 ml of almond milk
- 150 g brown sugar
- 50 g almond flour
- 25 g of cocoa powder
- 20 g of acerola powder
- 1 pack of baking powder
- 1 tsp. baking soda
- A pinch of Himalayan salt
- Optional: 1 tsp of beetroot powder (for red colour)
For decoration:
- Whipped cream (can be vegan)
- Black sugar crumbs
- Rose bits