Banana Beet Chocolate Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 111.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.9 g
- Protein: 1.6 g
View full nutritional breakdown of Banana Beet Chocolate Muffins calories by ingredient
Introduction
This is a great use for the leftover pulp from juicing beets - the sweet fibre melds wonderfully with mashed banana and rich, bitter cocoa to make dense, low-fat snacks everyone will enjoy! This is a great use for the leftover pulp from juicing beets - the sweet fibre melds wonderfully with mashed banana and rich, bitter cocoa to make dense, low-fat snacks everyone will enjoy!Number of Servings: 16
Ingredients
-
1/2 cup flour
1/2 cup cake flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup Dutch - processed cocoa powder
1/4 cup oil
1 mashed banana
1 cup (dry) pulp from juiced beets
2/3 cup brown sugar
1/2 cup plain soy milk
1/2 cup water
1 tbsp vanilla
1 tbsp vinegar
Directions
Preheat oven to 350F, grease or line muffin cups.
Whisk together flour, baking soda, baking powder, salt and cocoa powder.
In another bowl, mix together oil, banana, beet pulp, brown sugar, soy milk, vater, vanilla and vinegar.
Add the dry ingregients to the wet ones and mix gently but thoroughly until just combined.
Bake for 25-28 minutes, then turn out immediately and cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together flour, baking soda, baking powder, salt and cocoa powder.
In another bowl, mix together oil, banana, beet pulp, brown sugar, soy milk, vater, vanilla and vinegar.
Add the dry ingregients to the wet ones and mix gently but thoroughly until just combined.
Bake for 25-28 minutes, then turn out immediately and cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.