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.
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).
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), Egg (5) and Almond Milk (3/4 cup).
Combine wet and dry ingredients into a large bowl. Fold in Mini Chocolate Chips (1/4 cup) if using.
Place batter into muffin tin cups.
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.
Makes 15 muffins. Or 12 if you make them larger.