These Plantain-Beetroot Muffins blend the natural sweetness of ripe plantain with the earthy richness of beetroot for a delightful twist on your usual muffin recipe. They’re perfect for a nutritious breakfast or a wholesome snack that’s both satisfying and unique.

Ingredients:

• Breadfruit Flour: 1 cup

• Oat Flour: 1 cup

• Brown Sugar: 1 cup

• Baking Soda: 1/2 tsp

• Baking Powder: 1 tsp

• Salt: 1/8 tsp

• Eggs: 3

• Almond Milk: 1 cup

• Coconut Oil: 1/8 cup

• Large Ripe Plantain: 1

• Medium-sized Beetroot: 1/2

• Cinnamon: 2 tsp

• Nutmeg: 1/2 tsp

• Vanilla: 2 tsp

Directions:

1. Boil the ripe plantain and beetroot until soft, then mash together with the cinnamon, nutmeg, and vanilla.

2. In a large bowl, mix all the dry and wet ingredients, then combine with the plantain-beetroot mixture.

3. Pour the batter into muffin tins and bake at 350°F for 35 minutes.

Makes 10 muffins

These muffins are perfect for a nutritious snack or a delightful breakfast treat! Enjoy the unique combination of plantain and beetroot flavors in every bite.