To make the pureed beets, cut
into chunks and roast for 45 minutes at 350 degrees F (180 degrees C) in a dish with a lid or until fork tender.
Combine the dry ingredients together in a large bowl:
Coconut Flour (1/2 cup)
Protein Powder (1/4 cup)
Baking Powder (1/2 Tbsp)
Once cooled, puree in a food processor until smooth. Measure 2/3 cup.
In a separate bowl, combine all the wet ingredients in a separate bowl: Beet Puree,
Fresh Strawberry (1/2)
Maple Syrup (1/3 cup)
Coconut Oil (1/2 cup)
Almond Milk (3/4 cup)
Combine wet and dry ingredients into a large bowl. Fold in
Mini Chocolate Chips (1/4 cup)
Place batter into muffin tin cups.
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.