With the cold weather and grey colors outside, bright colors can help uplift the spirit. These muffins are bursting with all-natural colors and are full of good things – just perfect for a gloomy winter morning.
The muffins contain no dairy products, which makes them suitable to anyone with lactose intolerance. They are low on sugar, fat and white flour – all while having lots of fiber, color, and, most important, great flavor.
The muffins can be served as is, or – for a less healthy but extra tasty option – they can be topped with cream cheese frosting, butter cream, or orange icing. For an even more indulgent option, increase the sugar to ¾ cup and top with chocolate glaze.
Prep time: 25 minutes
Baking time: 25 minutes
2 medium beets, peeled
1 small thin skin orange, washed well
½ medium crisp apple, unpeeled
2 L eggs, at room temperature
½ cup brown sugar
¼ cup coconut oil, at room temperature
1 tsp vanilla
1/3 cup almond meal
1/3 cup unsweetened desiccated shredded coconut
1/3 cup semolina
1 cup flour
1 Tbs baking powder
1. Preheat the oven to 375F (190C). Line a muffin pan with baking cups.
2. Chop the beets in a food processor with the metal blade. Measure 2 cups and set aside. Add the orange and apple to the food processor bowl and chop together. Measure ¾ cup.
3. In a large bowl, whisk the eggs with the coconut oil. Add the sugar and mix well. Add the chopped beets and orange-apple mixture and mix again.
4. Add the vanilla, almond meal, coconut and semolina. Mix well and add the flour, baking powder and salt. Mix briefly and fill the muffin holes with the batter.
5. Bake for 25 minutes, or until a toothpick inserted into the center of one muffin comes out almost dry.
6. take out of the oven and let cool in the pan for 3-4 minutes, then place on a rack to cool to room temperature.