Red Velvet Muffins
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Cook time: 
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Yields: 18 muffins
Soft, tender, and moist-crumbed muffins with a light chocolate flavor, pleasant tang, and subtle sweetness...with no trace of beet flavor!
  • 3 oz (85 g/scant 1 cup) beet pulp or finely shredded beet (see Note)
  • 3/4 cup (180 ml) very hot water
  • 3/4 cup (180 ml) pure maple syrup
  • 1/4 cup (60 ml) light olive oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons organic raw, unfiltered apple cider vinegar
  • 3 large eggs
  • 1 1/4 cups (140 g) almond meal
  • 1/4 cup (30 g) tapioca flour
  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  1. Preheat the oven to 375F; line a muffin tray with paper liners.
  2. Process the beet pulp and hot water in a blender until smooth. Add the maple syrup, olive oil, vanilla, and vinegar and process again. Cool a couple minutes, and then process in the eggs.
  3. Whisk together the almond meal, tapioca flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
  4. Add the wet ingredients to the dry all at once and stir to combine, being careful not to over-mix. Let the batter rest for 3 minutes (it will thicken slightly).
  5. Scoop the batter into the prepared muffin tray (about 1/4 cup batter per muffin), and bake until a toothpick inserted inside comes out dry or with just a couple crumbs, about 15 to 20 minutes.
  6. Transfer the muffins to a wire rack to cool.
Beet Pulp or Shredded Beet: I used beet pulp leftover from making fresh juice; finely shredded beet will also work.
Nutrition Information
Serving size: 2 muffins Calories: 266 Fat: 16 Saturated fat: 2 Trans fat: 0 Carbohydrates: 28 Sugar: 17 Sodium: 917 Fiber: 4 Protein: 6 Cholesterol: 58
Recipe by Healthy Sweet Eats at