A healthy riff on a beloved treat, these PrimaFoodie-approved Red Velvet cupcakes get their deep crimson color from natural beets (which, in fact, were used in earlier recipes from the 1930s and 1940s). The rich cocoa, vanilla, and coconut oil bring the decadence to the next level.

This recipe yields 12 muffins

INGREDIENTS

2 ½ cups almond flour
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
⅓ cup coconut oil
¾ cup maple syrup
Juice of half a lemon
1 tablespoon vanilla
1 medium size beet (cooked and peeled)
3 tablespoons cacao powder

230 g almond flour
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
80 ml coconut oil
180 ml maple syrup
Juice of half a lemon
1 tablespoon vanilla
1 medium size beet (cooked and peeled)
3 tablespoons cacao powder

Directions

Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Mix almond flour, baking soda, salt and cacao powder in a bowl and set aside.
Place eggs, coconut oil, maple syrup, lemon juice, vanilla and cooked beets in a food processor and blend for about 15 seconds.
Slowly add the dry ingredients to the food processor and mix until fully incorporated.
Scoop into a muffin tin.
Bake for 20-25 minutes at 350 degrees Fahrenheit / 175 degrees Celsius.

TIPS

**I cook mine on the shorter side, keep them on the counter then reheat them in the air fryer for 5-10 minutes and they come out lightly crisp on the outside and perfectly moist on the inside every time.

**To cook beets, fill the bottom of a pot with water and bring to a boil. Cut off the leafy green stem and place beet root in a steamer basket above the boiling water. Cover with a lid and steam for about 30 minutes or until beets are soft and can be pierced with a fork. Remove from the heat and allow them to cool. Once cool enough to handle, peel the skin off the beet root. Now they are ready to eat or use for baking.

**Always keep the beet root water from your steamed beets. You can drink it plain, or add it to a smoothie. It has wonderful nutrients and a beautiful red color.