PELI Logo
title

Red Velvet Muffins

Ingredients

1.5 cups self-raising flour

2 Tbsp cocoa/raw cacoa

1 tsp vanilla essence

½ cup beetroot puree (2 medium beetroots, peeled and pureed)

1/2 cup rapadura sugar

2 eggs

1/4 cup of milk (cow/nut/rice/oat milk)

80 g butter or coconut oil


Frosting

150 g cream cheese

2 Tbsp Greek yoghurt

1/4 cup maple syrup

1 tsp vanilla


Method

1.      Preheat oven to 180°C.

2.      Cream butter/oil and sugar. Add eggs, milk, vanilla and beetroot puree.

3.      Gently mix in sifted flour and cocoa to combine.

4.      Spoon into lined muffin tins and bake for 20 minutes or until cooked.

5.      Frosting: beat frosting ingredients until smooth and ice muffins when cooled. Best made ahead and refrigerated. 


[1] Lidder S, Webb AJ. Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate-nitrite-nitric oxide pathway. Br J Clin Pharmacol. 2013 Mar;75(3):677-96. 

Posts from Integria

Posts from Integria

Savoury Mushroom Miso Soup with Turkey Tail and Shiitake

Miso soup is a savoury classic in Japanese cuisine that’s both nourishing and comforting. Use a dashi packet to create a rich, authentic umami broth that pairs well with the earthy flavour of mushrooms, adding a nutritious, immune boosting twist.
logo

Your one stop destination for education and clinical tools, driven by our purpose to inspire people to live better lives through natural healthcare.

Customer Care or Clinical Support

1300 654 336

or visit www.myintegria.com

© 2025, Integria is a registered trademark of Integria Healthcare (Australia) Pty Ltd

Terms of Use | Privacy | Policies