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These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
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Ingredients
For 9 COM_JOOMRECIPE_SERVING_TYPE_
beet-and-poppy-seed-muffins
- 1 red beet
- 1/2 c coconut milk
- 1 t lemon juice
- 1/2 c brown rice flour
- 1/2 c almond meal
- 1/4 c quinoa flour
- 2 t poppy seeds
- 3/4 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 egg
- 1/4 c brown sugar
- 1 vanilla bean
- 1/4 c coconut oil
Beet and Poppy Seed Muffins Directions
- Bring a small pot of water to a boil. Add the beet, cover, and reduce heat to medium. Cook until the beet is fork-tender. Drain and allow to cool. When cool enough to handle, peel and chop into chunks. Place in the bowl of a food processor and purée until smooth. Measure out ¼ cup of purée and reserve the rest for another use (you can freeze it).
- Preheat oven to 350˚F. Prepare a muffin pan by lining with papers or liners. Set aside.
- In a medium bowl, whisk together the coconut milk and lemon juice. Set aside for 5 minutes.
- In a large bowl, whisk together the brown rice flour, almond meal, quinoa flour, poppy seeds, baking powder, baking soda, and salt.
- Add egg, brown sugar, vanilla seeds, coconut oil, and reserved beet purée to the bowl of coconut milk and lemon juice mixture. Whisk to combine. Add the wet ingredients to the dry ingredients, and whisk to combine.
- Scoop the batter into prepared muffin pan, and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool on a wire rack.