With these cute, vibrant muffins, I wanted to go a bit retro and make them into butterfly buns - remember, like you made at school? Why not! Made from the super ingredient that is beetroot to add a wonderful pink element, with a tasty protein boost plus a no added sugar, healthy fat packed chocolate filling, what’s not to love about these colourful clean treats?


400g vacuum packed cooked beetroot, cut into chunks
2 eggs
50ml almond milk
1 tsp vanilla extract
1 tsp ground cinnamon
2 scoops whey protein (go for either Vanilla or Strawberry, depending on your preference! I use PhD Nutrition)
1 cup coconut flour
1 cup buckwheat flour
½ cup natural sweetener (stevia or xylitol)
2 tbsp cacao powder (I used Kaizen Living)
1 tsp baking powder

Get baking!

Preheat your oven to 190 degrees C and grease a 6 hole muffin tin. If you’ve got a silicone one, even better!

Put the flours, baking powder, cacao powder, sweetener, cinnamon and protein powder in a large bowl and mix up well.

In a blender, whizz up the beetroot chunks with the eggs, milk and vanilla extract until you have a vibrant pink, smooth mixture.

Pour this into the large bowl and gradually stir, folding in gently. You don’t want to overmix, but make sure there are no lumps. You should have a smooth, thick batter - if slightly too thick, add a little more milk.

Spoon the mixture into the muffin tins (you may have some mixture leftover - bake this in a suitable tin or mould too, call it a cheeky extra serving!) and bake for 15-20 minutes, until risen, golden and a skewer comes out clean.

Leave to cool for about 30 minutes, then transfer to a wire rack to cool completely.

For the frosting:

100g cashew nuts, soaked in water for at least 4 hours
2 tbsp coconut milk
2 tbsp Sweet Freedom Choc Shot
1 tbsp cacao powder (I used Kaizen Living)

Meanwhile, once the cashew nuts have been soaking for a while, drain well and pat dry. Add to a high power blender with the other ingredients and pulse until you have a smooth, creamy mixture. Return to the fridge until needed.

Ready to indulge innocently?

Cut out a circle from each of the muffin tops carefully, then set them aside. Fill the cavities with some of the frosting, then cut each top bit in half and arrange like butterfly buns - yep, remember those ones you made at school? Why not go a bit retro!