Found the original recipe on this blog, but–big surprise–modified it slightly to its current form. We’re not totally convinced about the awesomeness of this recipe; and not sure we’d even make them again. It got very mixed reviews from our official samplers, but if you really like beets try it out! If you don’t like beets and are wondering what beets are doing in a dessert, then don’t waste your time!
2 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ cup cocoa powder
½ tsp salt
¼ cup coconut flour
½ cup brown sugar
2 large eggs
¼ cup olive oil
1-2 tsp pure vanilla extract
¾-1 cup whole milk
2 cups pureed (cooked) beets
some chocolate chips, if you want to add them to the tops of the muffins!
click “read more” for additional photos and the instructions!
First order of business is to prep your beets:
Bake for an hour, individually wrapped at 350F
Keep oven on, if you’re going to make your muffins now!
Let cool enough to handle
The skin should slip right off (wear gloves if you’re adverse to your hands being stained red!)
We used the Quisinart to puree our beets, but you could use a blender if you wanted
In the Quisinart (or blender) put beets puree, eggs, brown sugar, milk, vanilla and olive oil
Puree until smooth
Add in the flour mixture until the batter is smooth but thick
Spoon into muffin tins (or whatever other baking container you’d like)
Bake at 350F for 25-30 minutes (standard oven) or 20 minutes (convention oven)