Paleo Red Velvet Muffins (Dye Free)
These healthy red velvet muffins are made with almond flour, sweetened with maple syrup (no refined sugar) and colored with beet powder (dye free). They're paleo, gluten free and dairy free.
Ingredients
- 2 cups2 cups2 cups Almond Flour, (190g)
- 0.5 cup0.5 cup0.5 cup Tapioca Starch, (60g)
- 2 Tbsp2 Tbsp2 Tbsp Red Beet Powder
- 1 Tbsp1 Tbsp1 Tbsp Cocoa Powder
- 1 tsp1 tsp1 tsp Otto's Naturals Grain-Free Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 333 Eggs
- 0.75 cup0.75 cup0.75 cup Plain Yogurt, (I used coconut yogurt)
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.