Beetroot banana and ginger muffin recipe – sugar, sweetener, egg, dairy and nut free!
There is a cake sale at the kids school today. I volunteered to help out and then wondered why I did that when really I am pretty philosophically opposed to the whole idea of selling packaged cakes filled with sugar to kids. OK there will be lots of homemade cakes there, but they are probably not going to have zero waste in mind and they are unlikely to be sugar free. I do want to help raise money for the school though and following on from my slow battles blog post the other day (read more here), where I outlined some of mine and other peoples frustrations with the slow life (i.e. everything takes longer and actually life isn’t lived very slowly at all), I was so very tempted to go to a shop and buy something to stick on the cake stand. I took a deep breath though and thought about how my kids would feel a bit left out if there was nothing they could buy at the cake sale (as they are sugar free) and also thought about how last year one of the other mums asked if there were any sugar free cakes for sale. So I decided to make some sugar free cakes. Usually I make banana muffins, but today I got beetroot in my veg box for the third week in a row (and I hadn’t got around to using any of them) and decided that beetroot and banana muffins were the way to go! I couldn’t find a recipe that I liked, so made one up:
2 bananas (around 200g) 200g cooked beetroot 240g self raising flour (1.5 cups) 2 tbsp olive oil 6 tbsp beetroot juice a.k.a. reserved water from the cooked beetroot 2 tsp ground ginger
- Chop beetroot into cubes, cover with water, bring to the boil and simmer for 20 mins
- Grease the muffin pan (I have a silicon muffin baking thing).
- Once cooked reserve the cooking water in a jug for later
- Puree the beetroot cubes in a food processor
- Pre-heat the oven to 180 degrees C
- Mash the bananas
- Add the rest of the ingredients to the mashed bananas and mix so that they are just mixed together (not too much)
- Put in the oven and cook for 20-25 mins
If like me you cooked more beetroot than you actually needed, freeze some in containers to use another day. Cubes of beetroot could be used on salads, on pizzas, in quiches and much more! I shouldn’t have tasted them, but I did (as I generally try to avoid grains). They tasted ok – a bit doughy, but other than that quite nice and you can really taste the ginger in them! I have no idea what the kids will think – hope they like them! If you liked this post please click like on Facebook and follow on Twitter – thanks so much!