Red Velvet Muffins
Prep Time
20 minutes
Prep Notes
Bake & puree beets ahead of time, allowing time to cool.
Cooking Time
20 minutes
Yields
1 dozen
Ingredients
3 - 4 medium beets
2 cups Paleo flour
1 cup coconut sugar
½ cup cacao powder
1 ½ teaspoon baking soda
sea salt
2 farm fresh eggs
¾ cup warm water
¼ cup coconut oil
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup dark or sugar free chocolate chips or chunks
Directions
- Rinse beets. Cut greens off. Wrap beets in foil. Bake 350 degrees until tender, about 1hour. Let cool. Puree with blender stick.
- Preheat oven to 325 degrees.
- Line muffin tin with paper cups.
- Measure into large mixing bowl the pureed beets (about ½ cup), flour, sugar, cacao,soda, salt, eggs, water, oil, vanilla, cinnamon and mix using a whisk. When well mixed, stir in chocolate chips.
- Using ice cream scoop, divide evenly into cups.
- Place in oven on middle shelf and bake about 20 minutes until set.
- Enjoy!!!
Notes
PLANTING BEETS in a SQUARE FOOT GARDEN: Plant 9 per square foot.
EAT YOUR BEET GREENS: Yep, saute up those beet greens with a dash of water & oil, top with ACV. Beet greens contain the same health benefits as the beet root.
HEALTH BENEFITS: Vitamins from A, B & C groups, calcium, iron, magnesium, potassium, manganese & fiber. Pytonutrients & anti-oxidants. Can lower blood pressure. Builds healthy blood. Boosts stamina & energy. Improves heart health and liver health. Strengthens immune system. Supports mental health. And, much more!
EAT: Hot or cold. Roasted or raw. Salads and slaws. Soups. Juice. Hummus. Dips. Or, in muffins!
Credit
An original recipe by Amie Guyette Hall, CHHC, AADP