“Red Velvet” Beet Paleo Muffins

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beet muffins

What did I do with leftover boiled beets? I baked them… into the muffins! And they came out moist and very yummy. So if you are looking to incorporate more veggies into your family’s meals without them knowing it, get in the kitchen because we are cooking!

Ingredients (makes 12 muffins):

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/2 cup chopped walnuts
  • 1/2 cup cooked grated beets (I recommend grating them pretty finely, you don’t want big pieces of beets in your muffins)
  • 1/2 cup maple syrup
  • 1/4 cup raw organic honey
  • 1 tsp vanilla
  • 1 tsp Chinese five spice (or cinnamon)
  • 2 tbsp ghee (Indian clarified butter)
  • 2 pasture-raised organic eggs


  1. Preheat over to 350F
  2. Mix all the dry ingredients in a large bowl: almond and coconut flour, salt and baking soda
  3. Beat the eggs and add wet ingredients to them in another bowl: maple syrup, honey, vanilla, ghee
  4. Pour wet ingredients into the dry ones and mix well
  5. Once the main batter has been mixed, fold in  beets and walnuts
  6. Separate your dough into muffin cups in your muffin tin (I use these silicone muffin cups which are reusable and super cute!)
  7. Bake about 40 minutes or until the muffins are somewhat firm to touch. Let cool in the oven
  8. Enjoy!

P.S. If you want more recipes from me, make sure to get my FREE 7 day detox with recipes here!

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