Beet Strawberry Muffins

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.

Total Time

1hr 30min

3.5

2 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1/2 cup

Coconut Flour

•

4 Tbsp

Protein Powder

•

2 tsp

Baking Powder

•

Medium Beets , roasted

•

1/3 cup

Maple Syrup

•

1/2 cup

Fresh Strawberries , finely chopped

•

1/2 cup

Coconut Oil , melted

•

Eggland's Best Classic Eggs , whisked

•

3/4 cup

Almond Milk

or Coconut Milk

•

4 Tbsp

Mini Chocolate Chips

(optional)

Cooking Instructions

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.

Combine the dry ingredients together in a large bowl: Coconut Flour (1/2 cup) , Protein Powder (4 Tbsp) , and Baking Powder (2 tsp) .

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 Strawberries (1/2 cup) , Maple Syrup (1/3 cup) , Coconut Oil (1/2 cup) , Eggland's Best Classic Eggs (5) , and Almond Milk (3/4 cup) .

Combine wet and dry ingredients into a large bowl. Fold in Mini Chocolate Chips (4 Tbsp) if using.

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.

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.

Makes 15 muffins. Or 12 if you make them larger.

Nutrition Per Serving

CALORIES

191

FAT

13.3 g

PROTEIN

5.4 g

CARBS

14.0 g