Paleo Red Velvet Muffins (Dye Free) (Edit recipe)

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.

10 minutes

23 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	75
Fat:	3 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	189 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 11

Ingredients

2 cups Almond Flour, (190g)
0.5 cup Tapioca Starch, (60g)
2 Tbsp Red Beet Powder
1 Tbsp Cocoa Powder
1 tsp Otto's Naturals Grain-Free Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
3 Eggs
0.75 cup Plain Yogurt, (I used coconut yogurt)
0.25 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
1 tsp Apple Cider Vinegar

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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.