Beetroot: 100g (1 medium, peeled and grated), Whole wheat flour: 50g (1/4 cup), Cocoa powder (unsweetened): 10g (2 tsp), Baking powder: 2g (1/2 tsp), Baking soda: 1g (1/4 tsp), Salt: 0.1g (pinch), Egg: 50g (1 medium), Soy yogurt (unsweetened, low-fat): 60g (1/4 cup), Honey/Maple syrup: 15g (1 tbsp), Vanilla extract: 2ml (1/2 tsp), Olive oil: 10ml (2 tsp), Dark chocolate chips: 5g (1 tsp)
1. Preheat oven to 180C°C (360°F). Line 4 cups of a muffin tin with paper liners. 2. In a bowl, whisk together 50g whole wheat flour, 10g cocoa powder, 2g baking powder, 1g baking soda, and a pinch of salt. 3. In another bowl, beat 50g egg. Add 60g soya yogurt, 15g honey, 2ml vanilla extract, and 10ml olive oil. Mix well. 4. Stir in 100g grated beetroot. 5. Add the wet ingredients to the dry ingredients and stir just until combined. 6. Fold in 5g dark chocolate chips. 7. Divide the batter among the prepared muffin cups. 8. Bake for 18-20 minutes, until a toothpick inserted in the centre comes out clean. 9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
This delightful beetroot and chocolate muffin is a delicious and nourishing treat that supports menopause wellness. Grated beetroot adds natural sweetness, vibrant colour, and a boost of antioxidants and nitrates, which help support heart health and circulation. Whole wheat flour provides fibre and B vitamins, promoting steady energy and digestive comfort. Unsweetened cocoa powder and dark chocolate chips offer rich flavour and powerful antioxidants that support brain and heart health. An egg and soy yogurt supply high-quality protein and calcium, both important for maintaining strong bones and muscle mass. Honey or maple syrup adds gentle sweetness, while olive oil brings healthy fats that nourish the skin and support hormonal balance. Vanilla extract enhances the flavour, making each bite satisfying and uplifting. This muffin is a joyful way to enjoy a sweet treat while supporting your well-being during menopause.
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