Sprouted Beet Muffins

Recipe Description:

These beet muffins are a lightly sweet way to eat your beets without losing the beet flavor. The best thing about this recipe is that my kids love it!

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 24

Difficulty: Easy

Recipe Ingredients:

3 Cups sprouted whole wheat flour

1 Tbs cinnamon

1 1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp ginger

1/4 tsp all spice

1/2 tsp unrefined sea salt

3 organic free range eggs

3/4 Cup coconut oil (melted)

1/2 cup raw honey

1 tsp vanilla

3 cups grated beets

Recipe Instructions:

Pre-heat the oven to 300 degrees. Line a muffin pan with cupcake papers or oil the pan.

Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, and all spice. Make a well.

Add eggs, oil, honey, and vanilla. Mix together. The batter won't be as moist as most muffin recipes.

Fold in the beets. I found that almost kneading the beets in was the best way to completely combine.

Fill each hole to 1/2 full. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Enjoy.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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