Paleo Red Velvet Muffins

Do you want to know a secret?  I’m not the biggest fan of red beets.  I quite enjoy golden beets, as I find them sweeter and less earthy tasting, but I just haven’t been able to hop aboard the red beet train by adding them to smoothies, brownies and salads like I see all over social media.  Believe me when I say I want to like them!  I know how nutritious beets are, so I’ve tried them many times, cooked them various ways, but more often than not I’m done after a couple bites.

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But a few months ago I discovered the perfect alternative to eating red beets: BareOrganics powdered Beet Root.  I can add this powder to anything from pancakes to smoothies and even sauces and enjoy the health benefits without the over-powering taste of beet.  I’ve also been sneaking this powder into my boys’ breakfasts and they don’t notice the difference.

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Needless to say, I’m thankful to have found an alternative.  Yes, there is nothing quite as beautiful (and messy) as cutting into a raw beet, but I’ll take BareOrganics powdered Beet Root over that any day.  It’s convenient, adds a lovely color to meals, and still packs the nutritional benefits you can get from this vibrant root vegetable.

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My favorite way to use BareOrganics Beet Root is in pancakes or muffins, like these Paleo Red Velvet Muffins.  These muffins are soft, fluffy, grain free, gluten free and sweetened with monk fruit (however, you can use any granulated sugar of your choosing).  They’ve been on repeat over at my house the past few weeks, as I take every opportunity I can to get the babe (my 1 year old) to eat some sort of vegetable besides peas!

Paleo Red Velvet Muffins

Ingredients

  • 1 Cup blanched almond flour (packed)
  • 1/2 Cup tapioca flour
  • 1/4 Cup coconut flour
  • 1/4 Cup granulated sugar or sweetener (I used monk fruit)
  • 2 Tbsp BareOrganics Beet Root
  • 1 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp pink Himalayan salt
  • 3 large eggs
  • 1/2 Cup water (room temp)
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all dry ingredients.  Mix well.
  3. In a separate mixing bowl, whisk together all wet ingredients.
  4. Add wet mixture into dry mixture and stir well.
  5. Pour batter into lined muffin tins (12 muffins).
  6. Place muffins in middle rack of oven and bake at 350 degrees for 20 minutes.
  7. Remove from oven and cool in pan for 10 minutes, then transfer to cooling rack and cool to room temperature.

Recipe makes one dozen muffins

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These muffins are perfectly sweet, soft and I promise you can’t taste any beet!  They have a gorgeous, deep red color without the use of food dye or the pain of having to cook with an actual beet.  These Paleo Red Velvet Muffins are sweetened with monk fruit, making them low in sugar and totally acceptable as a healthy grab-n-go breakfast option.

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If you make this recipe tag @realfoodrabbit on Instagram and hashtag it #realfoodrabbit

Paleo Red Velvet Muffins

Thank you BareOrganics for sponsoring this post! It means so much to me to work with brands that I love and who support Real Food Rabbit.

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