Ingredients

• 1 packet of Primal Alternative Pumpkin or Zucchini loaf premix
• 4x eggs
• 1 cup coconut sugar
• 3tbsp coconut oil
• 4 tbsp beetroot powder
• 4 tbsp raw cacao powder
• 1 TSP vanilla
• 1 pinch salt
• 1 tsp apple cider vinegar (5g)
• 1/2 cup full fat coconut milk

Cream cheese frosting

• 1 x 250g block of cream cheese
• 3 tbsp coconut oil melted
• 3 tbsp of butter (room temp)
• 2 tsp vanilla
• 2 tsp lemon juice
• 2 tbsp of maple syrup
• 1 pinch ginger powder
• 1 pinch salt
• Edible rose petals for decoration (optional)

Method

1. Preheat oven to 180⁰C. Prepare muffin tin by pregreasing unless you are using silicone muffin molds.
2. Mix dry ingredients together in one bowl with a whisk. Then mix wet ingredients in a seperate bowl.
3. Pour wet ingredients into dry and whisk well together. Spoon two dessert spoonfuls into each muffin section.
4. Bake in oven for 30mins. Cool on rack.
5. Whilst baking, prepare frosting. Place all ingredients for frosting into a clean bowl. Using a hand mixer or stick blender, blend all ingredients till stiff peaks form and ingredients are well mixed. Spoon into piping bag.
6. Once muffins are cool, pipe frosting in a swirl on each muffin then sprinkle with petals. Makes 12 muffins.

Recipe by Primalista Melissa