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Vegan Beet Muffins with Coconut Whip Frosting
90 minutes
Can you believe that these delicious muffins are made with beets? I know, CRAZY! Majority of desserts and sweet treats are full of sugar and high amounts of fat. This recipe is clean, vegan, and packed with nutrients. Beets are high in vitamin c, fiber, and essential minerals like potassium. These muffins have a slightly earthy yet sweetness to them. By adding red beet powder to the frosting creates a beautiful vibrant color. These are guaranteed to satisfy that sweet tooth!

Ingredients

Muffins

  • 2 medium beets roasted then purée
  • 1 ¼ cup flour (I used vegan rice flour)
  • 1 cup coconut palm sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup cocoa / cacao powder
  • 1 cup plant based milk (I used almond milk)
  • 4 tablespoons melted coconut oil

Frosting

  • 1 can coconut cream (chilled overnight in fridge)
  • 1 tsp vanilla extract
  • 1 ½ tbsp maple syrup
  • 1 ½ tsp MRM Red Beet powder

Directions

  1. Preheat oven to 375 degrees. Coat beets with a little oil, wrap in foil place on a baking sheet and bake for approximately 45-60 minutes. Remove from oven and let cool for 10 minutes. Peel and cut the beets into chunks then using a food processor, puree them.
  2. Lower oven to 350 degrees. Add all muffin ingredients to a bowl and mix well. Spray muffin tins with a little nonstick spray and start to fill with mix. Bake for 18-22 minutes.
  3. While muffins are baking, prepare your frosting. Add all ingredients except powder start whipping on low to high speed then add in powder and beat until fluffy. When your muffins are finished allow them to cool for a few minutes before adding frosting. Enjoy!

Nutrition Information

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