[FAIL] 18g of fiber!! Gluten-free, vegan, beetroot, zucchini, banana muffins! Yikes!
My carrot and zucchini protein muffins were all out so I wanted to make another batch of healthy vegetable muffins. I thought beetroot muffins would be very pretty (because of its red color) and they will be super healthy! I didn’t really think much about the nutrients so I just bought a couple at the supermarket and started making it. Based on my previous the carrot/zucchini muffin recipe, I just want to replace carrots with beetroots, but increase the amount of vegetable pulp. Check them out! Those beets are huuuuuge!
Now let’s mix this with dry ingredients…… I used the mixture of oat, green banana flour and sorghum flour. oh god, the mixture is soooooo red!!!! and I can smell the beetroot. I would not say “delicious” – smell very “HEALTHY”.
Et voila, my pretty, red, beetroot muffins….. huh????? WHERE DID THE RED COLOUR GO?
Time to taste:
They look good, but well….. the taste is….. “too healthy”. The beetroot taste and smell is too overwhelming and the mixture is too heavy. I did some cinnamon but it didn’t help at all. Muffins need to be lighter in my opinion, this one is worse than my first batch of hemp protein muffins. The macros are pretty impressive though. 178 kcal per muffin, 1.8g fat, 38.9g carbs (of which 18.1g of FIBER) and 10.4g of protein. An average American eats 15g of fiber a day!!!
This muffin is supposed to be my evening snack so I need 20g of protein, this means I need to eat 2 of them. One makes me FULL. and kind of sick. hahaha Of course I will eat it but first they are frozen, deep inside my freezer. You never know, I may just forget about them…. I am now baking another batch of “lighter” muffins with zucchinis and pineapple! The batter tasted much yummier!!!