You’d never know the beets are in these brownies. They are chewy and fudgy – simply delicious. (Pictures slipped my mind – oops).
hope this makes your belly smile…
Adapted from Purely Twins
Oops! Forgot to snap a pic before they were gobbled up by me and my crew.
1 medium ripe banana
1/4 c. beet purée (puree directions here)
2 T. coconut oil liquid (alternative: 2 T. olive oil)
3 T. nut butter (I like salted, creamy almond butter)
4 T. 100% pure maple syrup (alternative: organic honey, preferably raw)
1 T. organic vanilla extract
2/3 c. raw cacao powder or unsweetened cocoa
1/2 t. baking soda
1/2 t. baking powder
Directions: Preheat oven to 350 degrees. Lightly spray muffin pan with coconut oil or olive oil. In a food processor or blender, blend the banana, beet puree, oil, nut butter, syrup, and vanilla until smooth. Add the dry ingredients (cocoa, baking soda, and baking powder) to the wet batter and blend until smooth. Spoon batter into muffin tins 3/4 full. Bake for approximately 15 minutes. Do NOT overbake! The brownies will pull away from the pan edges slightly, but a toothpick will NOT come out completely clean. Allow to cool slightly so they can achieve all of their fudgy potential. Enjoy!!