With all the red velvet goodness going on around the internet lately, I was feeling a little sad. My kids don’t do red food coloring OR refined sugar very well. Like, it makes them INSANE in the membrane! So, I came up with my own healthy version of red velvet muffins. These are dairy free and you can modify them to be gluten free or vegan.
Healthy Red Velvet Beet Muffins from Travel Parent Eat (makes about 12 muffins)
1 medium red beet
1/2 cup coconut milk
1/2 Tablespoon vinegar
1 cup whole wheat flour (or favorite gluten free flour combo)
1/4 cup cocoa powder
2 teaspoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 egg (vegan substitute: 1 Tablespoon ground flax seed in 3 Tablespoons water)
1/2 cup coconut palm sugar
2 Tablespoons Vanilla
1/2 cup coconut oil
Boil your beet for about 45 minutes until soft. Preheat oven to 350 degrees. Fill muffin tin with liners. Remove beet from water, peel and puree in food processor with your coconut oil. Add all ingredients to the blender or food processor, adding the egg last. Spoon batter into liners. Bake for 15-20 minutes. Enjoy! These would be really yummy with a glaze or frosting. They are not super sweet since they are made with coconut palm sugar, but are still really delicious and healthy.
Let us know if you try these and if you liked them. We’d love to see pictures! Comment or tell us on Facebook.