Valentine’s Day is fast approaching and it’s the perfect excuse to make these Mini Beet Muffins. I mean, how can you resist these pinkish-red morsels topped with a bit of coconut cream and sprinkles (sprinkles make everything fun, right)?! Perhaps if you don’t like beets then this recipe won’t be all that appealing…but to be honest, I’m not the biggest fan of beets either. I can tolerate them sometimes, preferably cooked on the barbecue during the summer, but they definitely aren’t my favorite root vegetable (carrots will ALWAYS win that one). However, I do like these Mini Beet Muffins.
These muffins are gluten-free (like all my recipes), grain-free, Paleo, Vegan and allergy-friendly. The base is made of beets and slightly ripe plantains. Beets are a good source of Vitamin C, folate, manganese and potassium. (1) Plantains contain quite a bit of Vitamin C, Vitamin A, Vitamin B6, Magnesium and Potassium. (2) So, in combination, these two ingredients make for one healthy little muffin!
*Slightly ripe meaning no longer green but without any brown/black spots.