Lemon Beetroot Mini Muffins

Lemon Beetroot Mini Muffins


  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour 
  • 1/4 cup monkfruit sweetener 
  • 2 tbsp. beetroot powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 eggs
  • 1/4 cup homemade unsweetened almond milk 
  • 1/4 cup honey
  • 3 tbsp. unrefined coconut oil, melted
  • 1 tbsp. lemon juice
  • 1 tsp. pure vanilla extract

*Optional for garnish 

  • 1/4 cup melted coconut butter
  • 2 tsp. lemon zest



  1. Preheat the oven to 350F. Lightly grease a mini muffin tin with non-stick cooking spray. 
  2. In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, monk fruit, beetroot powder, baking powder, and salt. Stir well. 
  3. Add in the eggs, almond milk, honey, melted coconut oil, lemon juice, and vanilla extract. Beat with an electric hand mixer for about a minute- until a cohesive, smooth batter forms. 
  4. Use a tablespoon to spoon out the batter into the greased muffin tins. 
  5. Bake for 15-18 minutes, or a toothpick comes out clean. 
  6. Let cool slightly before turning the baked muffins out of the tin. (Optional) Top with melted coconut butter and lemon zest. 

Recipe and image by @wholesomely_hannah

Ellie's Best

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