Cooking Instructions
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Step 1
To make the pureed beets, cut
Beets (2)
into chunks and roast for 45 minutes at 350 degrees F (180 degrees C) in a dish with a lid or until fork tender.
Step 2
Combine the dry ingredients together in a large bowl:
Coconut Flour (60 g)
,
Protein Powder (25 g)
, and
Baking Powder (7 g)
.
Step 3
Once cooled, puree in a food processor until smooth. Measure 2/3 cup.
Step 4
In a separate bowl, combine all the wet ingredients in a separate bowl: Beet Puree,
Fresh Strawberries (75 g)
,
Maple Syrup (80 mL)
,
Coconut Oil (120 mL)
,
Eggs (5)
, and
Almond Milk (180 mL)
.
Step 5
Combine wet and dry ingredients into a large bowl. Fold in
Mini Chocolate Chips (45 g)
if using.
Step 6
Place batter into muffin tin cups.
Step 7
Bake at 350 degrees F (180 degrees C) for 30-35 minutes or until a fork inserted into the middle of the muffin comes out clean.
