Linwoods Chocolate and Beetroot Superfood Muffins

19 February 2016

Linwoods Chocolate and Beetroot Superfood Muffins


  • ½ cup coconut flour
  • 6 tbsp Linwoods Flaxseed, Cocoa & Berries mix
  • 1 scoop chocolate whey protein powder
  • 2 tbsp Linwoods goji berries
  • 2 tbsp Linwoods hemp seeds
  • 2 tsp baking powder
  • ½ cup Natvia or other sweetener
  • 200g vacuum-packed cooked beetroot, rinsed
  • 4 tsp coconut oil, melted
  • 2 eggs
  • ½ cup almond milk
  • 1 tsp vanilla extract


  • 2 ripe avocados
  • 50g low sugar chocolate
  • 2 tbsp Natvia or other sweetener
  • 1tsp vanilla
  • ¼ cup almond milk
  • ½ scoop chocolate whey protein powder


  • First preheat the oven to 190 degrees C and grease 6-8 muffin tins.
  • Put the dry ingredients in a large bowl. Blend together the beetroot, coconut oil, eggs, milk, vanilla and milk until thoroughly mixed, then pour into the bowl and mix well so you have a soft and colourful mixture. Spoon into muffin cases and bake for 20 minutes until golden.
  • Remove from oven and leave to cool. Meanwhile make the topping – melt the chocolate and leave to cool slightly, then add to a blender with the other ingredients and whizz together until smooth. Transfer to a bowl and chill until needed.
  • To serve, simply add the topping onto a muffin and enjoy!