Chocolate Beetroot Muffins

Ingredients

• 4 large eggs
• 3 cups shredded beetroot
• 1/2 cup coconut oil
• 1 tbsp cinnamon
• 1 tsp bicarb soda
• 1/2 cup cocoa
• 1/2 cup honey
• 1/2 cup coconut flour

Directions

1. Preheat oven to 180 °C.
2. In a food processor place beets that have been pre-cooked and other wet ingredients. If you don't have a food processor use a fine grater to grate the beets and then mix in a bowl with the wet ingredients.
3. Add the dry ingredients and mix until well combined.
4. Scoop into 12 lined muffin trays and cook for 30 minutes. You can test if the centre is cooked with a knife.