Ingredients 2 large beetroot raw and grated
1 teaspoon vanilla extract
1 teaspoon of cinnamon
Pinch of Himalayan salt
1 1/2 cups of organic flour
4 tbs raw cacao
3 tbs coconut oil
1/4 cup of maple syrup
Preheat oven to 180 degrees celsius.
Blend all ingredients in a blender or with a stick blender until it becomes a smooth batter.
Line a muffin tin with 12 cupcake cases and divide mixture between them.