• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup melted salted butter (cooled)
• 1 cup puréed beetroot (Coles Bag is equal to 1 cup when puréed)
• 1 large banana – mashed up
• 1 tablespoon unsweetened Cocoa
• 1 & 1/2 cups Self Raising Flour (sifted)
• 1 teaspoon Bi Carb Soda

1. Preheat oven to 160 degrees.
2. Line a muffin tin with papers and set aside.
3. Puree beetroot using a food processor or blender.
4. Set aside in a bowl.
5. In a large bowl, beat sugar and egg until creamy using a metal whisk.
6. Add in the melted butter.
7. Slowly add in the puréed beetroot and mashed banana.
8. Add in the flour and Bi Carb Soda.
9. Gently fold through until combined.
10. Divide batter equally between the 12 muffin papers.
11. Bake for 20 to 25 minutes or until a skewer inserted into the centre of the muffin comes out clean.
12. Allow to cool slightly on a cooling rack and then serve.

Foodie Mumma Ren’s Tips:

• You can add in chocolate chips to the mix as well for a different twist on the original recipe.
• These freeze well and are perfect for school lunch box snacks.
• You can omit all of the sugar if you are wanting a sugar free option. The beetroot makes the muffin sweet enough.
• Split in 2 and fill with cream cheese icing for a naughty treat!

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