Beetroot & Sesame Muffins-Low Sugar, Dairy Free – a delicious recipe with beetroots, coconut milk, eggs, vanilla essence, salt, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grate the beetroot by hand or use grating attachment on the food processor.
2
Remove grating attachment and insert regular food processing blade.
3
Add eggs, coconut milk, vanilla essence and salt then whizz on medium until combined.
4
Add 2 cups of flour and whizz on slow to medium until combined.
5
If mixture looks too wet and does not hold shape well add the rest of the flour and whizz again.
6
Add the sesame seeds and whizz slowly until combined (we want these to stay whole and not be pureed).
7
Scrape mixture into a large ziplock bag and seal bag.
8
Snip one corner of the bag and squeeze mixture into greased mini muffin tins.
9
Cook in pre-heated oven on 180 C (350-360 F) for 20 minutes or until toothpick comes out cleanly when inserted.
10
Cool on racks.
685
kcal
Calories
28
g
Fat
81
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 medium beetroots, peeled, 270 ml unsweetened coconut milk (the kind that gets the solid fat ontop when cold), 4 eggs, 2 teaspoons vanilla essence, and more.
Yes, Beetroot & Sesame Muffins-Low Sugar, Dairy Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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