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Beet Strawberry Muffins

SnacksKid Friendly

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup protein powder*
  • 2 tsp baking powder
  • 2/3 cup roasted beet puree**
  • 1/2 cup strawberries finely chopped
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil melted
  • 5 eggs whisked
  • 3/4 cup almond or coconut milk milk
  • 1/4 cup Mini Chocolate Chips optional

Instructions

  • Combine the dry ingredients together in a large bowl: flour, protein and baking powder. In a separate bowl, combine all the wet ingredients in a separate bowl: beet puree, strawberries, maple syrup, coconut oil, eggs, almond milk.
  • Combine wet and dry ingredients into a large bowl. Fold in chocolate chips if using.
  • Place batter into muffin tin cups.
  • Bake at 350 degrees F for 30-35 minutes or until a fork inserted into the middle of the muffin comes out clean.
  • Makes 15 muffins. Or 12 if you make them larger.

Notes

*If you don't want to add protein powder, you can substitute 1/4 cup brown rice flour. I haven't tried the recipe with brown rice flour, but it should work.
**To make the pureed beets, cut 2 medium organic beets into chunks and roast for 45 minutes at 350F in a dish with a lid or until fork tender. Once cooled, puree in a food processor until smooth.
Find this recipe and more at https://www.joyoushealth.com/25123-blog-beet-strawberry-muffins/