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RECIPE
10 INGREDIENTS8 STEPS1HR 30MIN

Beet Strawberry Muffins

5.0
1 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Have you ever combined beets and strawberries in the same recipe? This might surprise you, but they are meant to be together – a match made in joyous heaven! The strawberries soften the strong “earthiness” of the beets and lend a lovely natural sweetness to this recipe. Surprisingly, the strong taste of the beets does not overshadow the strawberries.

1HR 30MIN

Total Time
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Ingredients
US / METRIC
Servings:
12
Serves 12
1/2 cup
Coconut Flour
1/4 cup
Genuine Health® Fermented Greek Yogurt Proteins, Vanilla Flavor
1/2 Tbsp
Baking Powder
2
Medium  Beets , roasted
or 2/3 cup roasted beet puree
1/3 cup
1/2
Fresh Strawberry , finely chopped
1/2 cup
Coconut Oil , melted
5
Eggs , whisked
3/4 cup
Almond Milk
or Coconut Milk
1/4 cup
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Nutrition Per Serving
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CALORIES
184
FAT
13.3 g
PROTEIN
4.0 g
CARBS
13.8 g

Author's Notes

If you don't have this brand of protein powder, you can substitute another brand of protein powder. Just keep in mind this protein is sweetened naturally with monk fruit and stevia so you'll want to be sure the batter is sweet enough if you make a substitution. Alternatively, you can substitute 1/4 cup brown rice flour. I haven't tried the recipe with brown rice flour, but it should work.

Directions

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Step 1
To make the pureed beets, cut Beet (2) into chunks and roast for 45 minutes at 350 degrees F (175 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 (1/2 cup), Genuine Health® Fermented Greek Yogurt Proteins, Vanilla Flavor (1/4 cup) and Baking Powder (2 teaspoon).
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 Strawberry (1/2), Maple Syrup (1/3 cup), Coconut Oil (1/2 cup), Egg (5) and Almond Milk (3/4 cup).
Step 5
Combine wet and dry ingredients into a large bowl. Fold in Mini Chocolate Chips (1/4 cup) if using.
Step 6
Place batter into muffin tin cups.
Step 7
Bake at 350 degrees F (175 degrees C) for 30-35 minutes or until a fork inserted into the middle of the muffin comes out clean.
Step 8
Makes 15 muffins. Or 12 if you make them larger.

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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
13.3 g
17%
Saturated Fat
9.9 g
50%
Trans Fat
0.0 g
--
Cholesterol
76.7 mg
26%
Carbohydrates
13.8 g
5%
Fiber
2.7 g
10%
Sugars
10.5 g
--
Protein
4.0 g
8%
Sodium
133.6 mg
6%
Vitamin D
0.6 µg
3%
Calcium
81.6 mg
6%
Iron
1.0 mg
6%
Potassium
185.1 mg
4%
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