I know it might not be the obvious muffin flavour combination but it really does work. You can't really taste the beetroot until later on but it gives the muffin great moistness, not to mention the nutritional value! I think this is the next really cool thing!
For the muffins:
250g buckwheat flour or brown rice flour (or a combination of both)
2 tbsp cacao powder
1 tsp cinnamon
1 tsp of vanilla extract
2 tsp baking powder
100g butter or margarine
100ml rapeseed oil
200 g brown sugar
50g dark chocolate crushed to small chunks
2 beetroots (peeled and finely grated)
175ml milk (can be any but I think almond milk worked really well with this)
For the whipped coconut cream:
1 can of coconut milk (placed upside down in the fridge overnight - this will make the "fat" separate from the "water". Only use the "fat" bit)
1 tsp vanilla extract
1 tsp cinnamon
Preheat the oven to 170 degrees celcius.
Line a muffin tin with 12 paper cases. Take a large bowl and combine the flour, cacao, cinnamon and the baking powder. Use a mixer to cream the butter, oil, eggs and sugar until its light and fluffy. Add the grated beetroot and the vanilla. Mix well. Now combine the dry ingredients with the wet ones. Mix well. Finally add the milk and stir well. Fill each muffin case about halfway and place in the preheated oven. Bake for about 25 minutes. Check they are cooked before taking them out. When ready let them cool.
Now make the cocnut cream by pouring the separated white bit into a bowl. Mix with an electric mixer until it fluffs up. Add the flavours and mix again for about 1 minute. Put on the top of the muffins when they have completely cooled down.