Description
These healthy red velvet muffins are made with almond flour, sweetened with maple syrup (no refined sugar) and colored with beet powder (dye free).
Ingredients
Scale
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca starch (60g)
- 2 Tbsp beet powder
- 1 Tbsp cocoa powder
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar (ACV)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin liners and set aside. (Paper or silicone liners will work.)
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, beet powder, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the eggs, yogurt, maple syrup, vanilla extract and ACV.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Scoop the batter into your lined muffin tin, filling each slot nearly to the top. You should get about 11 muffins.
- Place the muffins in your oven and bake at 350 degrees F for 23-25 minutes.
- After baking, cool the muffins for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.
Notes
I topped my muffins with a little powdered sugar for decoration. You could also mix in dark chocolate chips, chopped nuts or add sprinkles.