My friend and fellow classmate at the Institute for Integrative Nutrition, Michelle, has a great website and flourishing health coaching business. After a few hours of studying I took a break to do a little web surfing and stumbled across her Red Velvet Coconut Muffins. Holy moly did they look good! I happened to have all of the ingredients already in my kitchen, and they seemed easy enough that I thought I’d take an even longer study break to whip up a batch.
The study break was well worth it – they came out moist and delicious! I followed Michelle’s recipe except I substituted wheat flour for almond flour, because I already had almond flour in my house. I brought half the batch to my sister who is a student at Warren Wilson College about 15 minutes away, and she and her friends loved them too.
I just had to share the recipe with all of you, and Michelle graciously gave me the thumbs up to post her recipe on my website. So enjoy the muffins and if you dig ‘em let her know – she’s working on a cookbook!
Ingredients:
1 cup roasted beets, shredded (about 3 beets)
1/2 cup coconut oil
2 eggs
1/4 cup pure maple syrup
1/2 tsp. vanilla
1 cup almond flour
1/2 cup cocoa powder
1 cup dried, unsweetened coconut (plus more for topping)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Directions:
Preheat oven to 350F. In food processor or with a grater, shred beets. Combine with all wet ingredients in a medium sized bowl. In a large bowl, combine all dry ingredients. Add wet mixture and blend. Spoon batter into muffin tin and fill each cup to the top or even overfilling a bit. Sprinkle with more dried coconut if you wish. Bake for 30-40 minutes.